The Sunday Oregonian., June 22, 1902, PART FOUR, Page 29, Image 29

THE SUNDA'f OKEGOKIAN, PORTLAND, 'JUKE 22, 1902.
20
COQUETTISH NEGLIGEE FOR SUMMER
ADVICE TO WOMEN 'WHO HAVE DOLLARS . .
BURNING HOLES IN THEIR POCKETS . . . . ,
EW YORK, June, 1302. This is the
season when feminine thoughts
turn yearningly to the coolest fab
rics and most breeze-Inviting garments
that can be Included in the Summer ward
robe. This Is the month when the airy,
fairy, the almost Imponderable, the daint
ily graceful negligee is every woman's
heart's desire, and frankly it may be con
fessed that the modern toilette de repos,
as tho French woman prettily expresses
our idea of a lounging gown, lias attained
a measure of artistic charm that we never
believed it capable of possessing. Of Chi
nese, Indian or French silk, of mercerized
lawn, of silky Manila gauze, and of sllk
etriped madras, the happiest examples of
tidy ease In flowing drapery are so far to
be found. In the various shops where
they sell the cool costumes they go 'by
the name of "siesta suits," "hammock
gowns," "napping robes,' "negligees" and
"breakfast dresses."
The woman who has a $50 bill burning
her pocket may easily lay out that whole
sum on any one of these two-pleco suits,4
and purchase therewith a robe fit to ap
pear In at the coronation. On the other
hand, $2 50 will secure as sweet a little
Japanese breakfast frock as any fastidi
ous man should ever care to see behind his
silver coffee set.
The $50 buys an Imported work of art
in the finest white French handkerchief
lawn, hoar frosted with such white needle
work as is only done in French convents.
The petticoats of such a suit swirls on
the ground in the rear, and the full
flounce is set on to jupe Itself by means
of a garland of embroider. Sometimes
the needlework is achieved in the most
delicate blue and white on a white ground,
or the linen lawn is pale plumbago blue
with white needlework. The loose waist,
to accord with a skirt of this type, is
often made with long Marie Antoinette
fronts that cross the bust to right and
left, draw under the arms and 'fasten in
the rear. This lets fall on the back of the
skirt two long, pointed, fill-edged ends
that form a sash-like finish. The finest
white corset cover and under petticoat
must be worn with such a breakfast dress,
and slim women find it necessary to brace
their figures with nothing more substan
tial than the short, light tapo corsets.
Poneee Tioxmslns Robes.
Far less costly than these veritable con
fections are the pretty pongee negligees,
made on the same model and edged with
tea stained footing, though quite the cool
est fabric in the world is pure white
Habutai silk. This is not expensive; it
washes like a towel, and a little Valen
ciennes edging Is all the trimming needed.
Many of the silk lounging robes have
straight, deeply hemmed skirts, and the
upper garment is cut like a Greek poplum
or like a farmer's smock, with, the differ
ence that the modern garment fastens
down the left side of the front.
All the odds and ends of dimity, lawn
and organdie from the counters were sent
a few weeks ago to the manufacturing
departments of the dry goods shops and
thriftily made into kimono suits, that now
heap the bargain tables at compelling
prices. These, in white or colors, prove
absolutely irresistible to tho comfort-loving
woman, and so gay, and pretty, and
becoming are they, and so ridiculously In
expensive, that three or four are carried
off by every shopper. They all consist of
a round full skirt with a deep hem and a
hip-long kimono blouse. Sometimes a
white suit has its skirt, sleeves and
blouse edges all faced with a color, or a
sprigged blue and white dimity suit has
solid blue borders all about. The borders
are most effectively set on with a. hem
stitch beading, and the women who pos
sess a talent for dressing up any little
toilet have taken to wearing strings of
cortl beads with, their open-necked kl
morto blouses.
A Japanens Mood.
Sd decidedly Japanese is our momentary
moqd, swayed no doubt by the kimono
suit, that many women do up their hair
for the morning with white carved bone
GIia pins. Some of these are of amber
celluloid, and tho basic principle and
shae of the appliance Is that of the ordi
nary black wire pin. The difference is in
the Jong, delicate and moro or less carved
hor that sticks out two or three Inches
trotf. the bowed end of the prong. Some
worsen whose hair is thin and whose
heas are sensitive to Summer find it a
gen line comfort to use the true Geisha
pln that are nothing more than long,
while or colored bone knitting needles,
wit? cods carved in lace-like openwork.
Twd such pins, properly adjusted, will
holdup a suit of hair In a cool, coquet
tlshjknot that to most faces is distinctly
becanlng.
Tli Oriental straw slipper Is enjoying
a Sumner lease of popularity along with
the ilmono suit and the Geisha hairpin.
Wonien who have straight, well-formed
extrcnlties dress them, for family view
on tie piping hot days. In all lace "lisle
hose, ind then put their toes Into the
points f a pair of straw Hong Kong
Eandalsi It is the next coolest thing to
enjoyln the blessed privileges of tho
barefooiboy.
The iks of the well-arranged negligee
lead on very naturally to the c&ol liber
ties of ho beaches, where. Just at the
TWO GAY TOILETS
r r" : ;
"" ' ft f - . -s
--' - . -V- s
moment, some new pongee water dresses
are experimentally disporting themselves,
and where the sun-pleated swimming
gown strikes envy to the hearts of all the
feminine beholders. The pongee referred
to is not the real Oriental silk, but a
clever American adaptation and combina
tion of mohair and silk for seagoing uses.
How well the combination in tan results
Is shown in a sketch of a bathing suit
made up with a trimming of white -mohair,
decorated with dark-irown embroidered
rings. The mohair forms the collar, belt
and cuff finish for the waist, and the
blouse, though buttoned firmly under Its
fly front. Is further decorated by adjust
ing strans of -dark-brown wool braid.
'Dark brown hose and a hat of white
stitched linen, bespattered with little em
broidered brown spots, makes up the quite
perfect suit.
Tho companion to this Is an -extremely
coarse, woolly veiling in dark blue, very
deeply accordion pleated from bust to
hem. The yoke, is a plain, bright blue
flannel that matches the nelt, and though
the fancy for such suits is of extremely
modern origin. It promises to grow with
the Summer. The heavy veiling holds lit
tle water, and while It possesses all the
virtues of flannel. It lias none of the
weight of that worthy material. The
charm of the accordion pleat needs no
dilation to the very thin woman, who will
recognize In it a boon and a blessing, and
these bathing gowns are so firmly pleated
that no amount of wetting and drying in
jures the fiexlty of each crease.
Pelican Poached Sleeve.
So far as the season has progressed It
Is safe to say that sleeves are bigger
than ever before, taking the ana snugly
from shoulder to elbow and thence ex
panding like the pouch of a pelican, and
always on the outside of the arm. An
other conclusion to be drawn has refer
ence to the-tulle neck bow. In the "Winter
and early Spring we wore it only in white;
now wo wear it in colors and in combina
tions. Navy blue and parrot green tulle,
twisted together and spraying out in a
big variegated bow under the chin or
under the back hair. Is considered a. very
smart device. Up to date we have not
seen over many dark blue gowns trimmed
with parrot, moss, emerald or opaline
green silk, but forewarned Is forearmed,
and this combination is ure to have a
wholesale popularity when Autumn shop
ping Decomes necessary. This idea is
signified as the grand chlo In Paris, and
some notion of how it is carried out Is
shown in the sketch of a copy from a
Parisian model. This Is a Summer frock
of navy blue nun's veiling, tho skirt ar
ranged in three shaped flounces and a
front panel. Each flounce is bordered
with a band of emerald green taffeta pret
tily needleworked In a simple design of
contrasting tones nf trrrpn onH hltm Tli.
I waist has a yoke vest and half sleeves
-FOR THE BEACH
--
XDGLIGEES FOB. ALL AGES.
of green taffeta, embroidered in alternat- I
Ing blue and lighter green dots, A hat ofq
green straw garnished with big blue
plumes is the proper crown for this agrce-
aoio coior stuay.
An Extravagant American.
Most hats, by the way, havo their edges
narrowly bound with velvet, and fewer
conspicuous Jewel ornaments are used than
wo have observed in six months or more.
Ribbon and flowers or ribbon and feath
era have 'come- to take the place of tho
baroque, and art nouveau, and rhlnestone
brooches "and buckles and trie change is
not wholly unwelcomed, The flowers con
tinue to struggle with marvelous artificial
fruits and vegetables for millinery su
premacy. The grape season, in gilt, silver, pearl
or natural colors, was full, but very short.
f Wo did grapes to death In about six
weeks, and now the effort Is to find some
kindly fruit of the earth that does not
appetizlngly appear at one and the same
GOOD DISHES FROM
DELpOUS JELLY,
LITTLE EXPENSE
The prudent "housekeeper always walls
for a glut of rhubarb in the market and
laysin a supply when it is cheap, for
many palatable sweets may be made from
it
It is a common but most mistaken re
finement to peel rhubarb. The thin skin
cannot be distinguished from the pulp
after cooking, and, besides adding to the
.flavor, it gives a pretty pink tinge, while
peeled rhubarb always has a most unin
viting green color.
RHUBARB JEL.LT.
Wash and wipe nice red stalks of rhu
barb, cut Into Inch pieces and put in a
stone dish. To every six pounds of fruit
add the thin peel of three good sized lem
ons; set the jar in a moderate oven and
cook till quite tender. "Whop cooked, pour
off the Juice and add the juice of three
lemons. Let this simmer quietly for half
an hour and strain through a jelly bag.
To tvery pint of Juice add one pound of
granulated sugar and let it boil very
gently for ,40 minutes. Pour into glasses
and cover when cool.
RHUBARB FOOL.
Stew rhubarb with half a lemon rind,
a stick of cinnamon and sugar to taste.
When it has boiled down remove from the
fire and pass it through a sieve. Beat
half a teacupful of cream until quite stiff
and stir into a pint of rhubarb. Serve In
glasses.
A PIE.
A deep-dish rhubarb pie Is a good thing
to try. Take a pudding dish and cut Into
it some red stalks of rhubarb. Sprinkle
oyer this two tcacupsful of light brown
sugar and the grated rind of a lemon.
Set It in the oven to soften and mean
while prepare a light upper crust, and
roll It out quite thin. Take tho fruit from
the oven, let It cool a bit, and cover with
the crust. Return to the oven and bake
till the crust is brown.
BAKED RHUBARB PUDDING.
Into a gallon of boiling salted water
throw half a teacupful of rice. Boil' exact
ly ten minutes. Turn Into- a coalandcr
and drench with cold water. Put a layer
of rice into a pudding pan, then a layer of
sliced rhubarb, well sugared and sprinkled
with cinnamon; then another layer of
rice, and finally a layer of rhubarb. Bake
until the rhubarb is soft, and ecrvc with
or without cream.
Oatmeal Snap Calces.
Now that fresh fruits will be coming
on one after the other, the crisp little
cakes made from fresh oatmeal will bo
found a delightful accompaniment. They
are easily made and the following recipo
will give excellent results both in num
bers and quality. Put half a cup of fine
oatmeal in the mixing bowl; add two
cups of flour sifted with two teaspoonsful
of baking powder and one of salt, and
rub Into this two tablespoonsful of sugar.
Beat an egg until light; stir this Into half
a cup of cream and milk, half and half;
and with this, mix with a fork the con
tents of the bowl to a light dough. Roll
out on the floured board, cut rather thin
and bake in a moderate oven. The extra
quantity bf powder- is required to over
balance the slight heaviness of the oat
meal and must not be emitted.
To Slake Palled Bread.
With all the flne cooking at a New
York hotel, famous for its cuisine, it is
the pulled bread that Is most talked about
and thoroughly enjoyed, served as It Is
with unsaltcd butter. This may be made
to perfection with any long shaped loaf,
providing it is not milk-mixed bread.
Slice the crust from the loaf while
whole, then pull apart In .convenient
pieces, cook In a moderate oven until well
- B m
f '
,S
WOmAm.
time on a million or "more straw frames.
One rich woman rejoiced the other day to
find a box of exquisitely copied petit pois
vines at once In fruit and flower. These
had Just come over from Paris. In order
to stifle imitation she bought up the whole
consignment from the importing milliner,
and, after having one smart hat trimmed
with the fruiting, blooming pea vines, she
calmly burnt all the rest.
Of course, this Is tho coming color.
Some few gowns show It already, peep
ing along the front edges of their smart
taffeta coats, binding the tops of their
high dress waist stocks, occasionally Illu
minating a fanciful cuff finish or narrow
ly strapping a handsome lace blouse. The
color we refer to Is ochre, and it is prom
ised a wholesale predominance la the
.Autumn. Perhaps it can be pushed by
sheer weight of fashionable prestige, bu
it is not becoming to the majority, and it
requires a few more seasons yet to firmly
ana nnally dismiss turquoise blue from its
proud position as the finishing touch to
every smart suit. MARX DEAN.
RHUBARB
FOOL, PIE AND PUDDING AT
jrar OTHER RECIPES
dried, browning delicately at the last.
Serve with the soup course, or with tho
cheese; if with the latter fresh butter
should be passed. Fresh butter is never
omitted with cheese at English tables
whether the dinner be plain or simple.
Hott to Make Salt-Rising; Bread.
Put two tablespoonfuls of corn meal In
a pitcher and pour over It a half-pint of
boiling water. Add a pinch of salt, and
let it stand about 10 minutes to partially
cooL Then stir in two tablespoonfuls of
flour and set In a warm place to rise over
night for four or six hours. In the morn
ing add a half-pint of fresh, sweet milk
or water and flour to mako a smooth
batter.
Set tho pitcher in a kettle of water hot
enough to bear the hand in. "When this
rises, pour It Into a batter, which has
A navr lilac nan's veiling:.
been made of two quarts of morning's
milk, scalded and cooled, and thifikened
with flour until It can drop from the
spoon.
Bo careful not to scald the flour by mix
ing with the milk when It is too warm.
Add a teaspoonful of salt -Beat very
thoroughly and set to ,rlse In a warm,
not hot. place. This will requlro some
25 or 30 minutes.
Now add sufficient flour to make a
dough that cannot be stirred with a
spoon. Turn onto the floured molding
board, and a half cupful of lard, and
knead thoroughly and continuously until
smooth and elastic
Divide Into small 'loaves, put them in
well-greased pans, cover with a towel and
set In "a warm place for the last rising.
When light, bake as quickly a3 possible.
When done, brush, over idth & little
melted butter, to prevent the ctust hard
ening. Salt-rising bread must always be kept
much warmer than the ordinary yeast-brcad.
Cream of Ajifa.ra.gn Sex?.
Take two bunches of fresh asparagus,
cook the tips in salted water, cook, the
remainder about 20 minutes in a quart of
salted water. Put through sieve; add to
this one and one-half plnt3 of rich cream
sauce and the water the asparagus was
cooked Ip; last add the tips, let come to a
boll and serve.
Maple Cap Custard.
Two eggs, two tablespoons scraped
maple sugar; beat very light; add one pint
milk, a few grains of salt. Put two or
three small lumps of maple sugar in hot.
torn of each cup, pour in custard and
bake in pan of water until -creamy. Serve
cold.
Eoaselioia.HlBt.
Tho simplest medicine for the skin, the
one that will cool it when It is sunburnt
and will do much to remove Summer
freckles. Is the oldest known preparation,
cays the Ladles' Home Journal. It Is said
that Cleopatra used it, and that it was
prepared regularly for Mary Queen of
Scotts. It is the preparation known as
"virginal milk." It is made by taking a
quart of rose or elder-flower water, as
is most fancied, and adding to it one ounce
of simple tincture of benzoin, drop by
drop. Keep this well corked, and when
you wish to use it. throw a teaspoonful
in a basin of water; this quantity should
give the water a faint milky hue, and
the odor of pine. Be sure and get exactly
the ingredients mentioned, for any other
tincture of benzoin may prove Injurious
to the skin.
Owing to the high price of meat the
ranks of the vegetarians are increasing
and dinner cards giving a hint of the
gastronomic creed of the guests are in
order. Thus, a tiny ear of corn, with
its green sheath and tassels, makes a.
pretty decoration for such a dinner card.
A nasturtium or two, ready for pickling,
surrounded by blossoms and a spray of
potato blossoms are also appropriate de
signs. Tomatoes in miniature, laid out
on a. lettuce leaf, sprays of pea blossoms
and pods and, on a long dinner card, a
bean pole with Its graceful swaying mass
of vines and blossomo, suggest decora
tions significant and effective.
Art linens make pretty bedspreads for
Summer or for country houses. They came
in blue, buff, green, old pink and other
colors, and are worked in the corners and
around tho edges, with coarso flax thread.
A treatment highly recommended by a
scientific magazine for poisoning from Ivy
Is to wet a slice of bread with water, dust
it with common washing soda, and apply
to eruption, keeping the bread wet from
the outside. Half an hour of this treat
ment is said to be a sure cure.
The simplicity of the latest design In
bedsteads and bedroom furniture in gen
eral is noticeable. No superfluous orna
mentation to serve as a resting place for
dust, but straight, simple lines that prove
particularly attractive in contrast with
the more ornate styles that have been
in favor in recent years. The low head
board is a conspicuous feature of the
modern bedstead.
Strawberry syrup is a refreshing Sum
mer "beverage and may be made after
these directions: Boil a few pounds of
berries in a granite or porcelain kettle set
in a larger kettle of boiling water. Cook
until tender, strain through cheese cloth.
Measure the juice and bring to a boll,
allowing a pound of sugar for each pound
of Juice. Scald five minutes and pour in
a bottle which must be tightly scaled.
To protect tho yolk of an egg so that It
can be used two or three days after it
has been separated from the white, drop
It Into a bowl of water, and Its freshness
will remain a surprising length of time,
and It can bo used for mayonnaise dress
ing or the sauce for cold slaw, or any
other purpose requiring yolks alone.
Dip a flannel cloth into warm water,
and after squeezing it nearly dry dip It
Into a dish of whiting. Apply it to the
woodwork, and very little rubbing will
be required to take off the dirt. Wash
the whiting away with clear water and
finish the work by drying with & soft
cloth.
When coming In out of the rain, shafte
the umbrella well, fhen close It and stand
it. handle down, where the water will
run off. Never set an umbrella or para
sol away tightly folded; the silk will soon
split. Permit the folds to lie loosely.
In making a fruit pie make a small
opeding in the center of the crust and
insert either a straw or a little-paper fun
nel. The steam will escape as through
a chimney, and all the Juice will be re
tained. Fashions for Children.
There is never any marked change in
the fashions for small boys' clothing dur
ing the Summer, for the sailor and Rus
sian blouse suits are cfinsldercd the very
best that can be designed, and consequent
ly the fashion continues In favor. There
are new materials of which these suits
are made, new patterns of pique or duck
or linen and pongee has also to be in
cluded now but there is nothing else of
any marked originality. The reefer coats
have a yoke In the back this Summer, hut
they are not any smarter for It. The boys
wear sailor hats that are decidedly larger
than list year that la, the little boys do
Who are smartly dressed. The older noys,
as soon as they are old enough to go Into
the ordinary cheviot suits, have nothing
at all marked In the way of fashions. The
materials are very much the same as last
year: so also are the cuts of coat and
short trousers.
Canvas, veilings, and transparent ma
terials are much more fashionable for
young girls than they were last year, and
all the different colors are used in the
light shades. Figured materials are not
fashionable for joung girls, excepting
flowered and striped muslins .and thin-
fabrics.
; ,
A lonn&ing; smock of crepe and lace
t
CHAPTER ON MAYONNAISE
HOW SMALL LEFT-OVERS CAN BE MADE
- INTO TOOTHSOME DISHES
WHEN a cook has mastered the art
of making a, mayonnaise a
smooth and creamy combination, per
fect in flavor sho can produce de
licious dishes from, remnants in the lar
der, as It gives a consistency and flavor
to things that nothing else can furnish,
says the Delineator. Small leftovers,
otherwise of no value, as a cupful of
pe'as, or string beans, broken pieces of
cooked flsh or meats, may form the basis
of an excellent salad when masked with
mayonnaise and served In a border of
crisp -lettuce or cress. These salads can
be served In appetizing forms for in
stance, in little cups made of crisp cu
cumbers or in ruddy tomatoes scooped
out,. In green pepper cases; and even the
turnip, manipulated by deft fingers,
gives a pretty, white cup.
Mayonnaise is a. most accommodating
sauce, for It easily assumes dainty col
ors and piquant and baffling flavors. It
can be served with almost any solid
foods, from fish to grapes, and yet one
never wearies of its variety.
It i3 not necessary to spend an hour
and tire one's muscles to produce a good
mayonnaise. In a bowl just large enough
to allow the. "beater to revolve easily,
place the yolk of one egg, half a tea
spoonful of salt, a dash of cayenne and.
if mustard is to be used, half a teaspoon
ful of the dry ingredient. The mustard
should be omitted if the mayonnaise is
to be used with fruits or vegetables with
a delicate flavor, as it overpowers them
Again, one must omit the mustard if
condiments are used that will clash with
Its high flavor. For Instance, horserad
ish and mustard will not go well to
gether, and if truffles are added to a
mayonnaise the mustard is left out, as
it spoils their flavor. Such things call
for that final judgment which, notes frac
tions too fine for methodical measuring.
Have everything very cold before be
ginning to make. the mayonnaise; if pos
sible, set the oil on ice for half an hour
before it is used. Then measure half a
pint of olive oil and have In another cup
two tablespoonfuls of vinegar or lemon
juice. The Juice of fresh limes is excel
lent also, and limes are cheaper than
lemons. Fruit acid is best for all fish,
vegetable and fruit salads. Vinegars that
have been flavored with mint, taragon,
horseradish or chives may be used with
the materials suited to their several flav
ors. Fennel goes with flsh, mint with
lamb or mutton, horseradish with beef,
parsley or chives with veal and with any
vegetable salad the delicate flavor of
chevril 13 agreeable. There are cereal
vinegars now on the market that are
fine In quality and of such delicate flavor
that they can be used In all branches of
cookery with the certainty of a delicious
result.
If the flavored vinegars are not on hand,
the fresh herbs can be chopped very
fine and added to the mayonnaise during
the process of making. To chop the
herbs so they will not clog and fall In
heavy little lumps, proceed in this way:
Remove all stems and coarse bits. Wash
clean, shake dry and chop very fine with
a sharp knife. Gather up and place in
a clean cloth, twist up and .hold it under
tho cold water faucet for a few moments;
then squeeze as dry as possible. On
shaking out a green powder will be the
result.
When everything Is in readiness, begin
to beat the egg with a Dover beater;
when well broken add a dessertspoonful
of oil, beat vigorously, add a tablespoon
ful of oil, beat again, pour in the rest of
the oil and give the wheel a few more
vigorous turns: then add the vinegar, a
little at a time, and beat between each
addition. The mayonnaise thus made
will be thick and creamy, and as fine as
If an hour Instead of 10 minutes was
taken in making It. The mayonnaise
can now be set on ice to chill.
Fruits .such as oranges, apples, ba
nanas, peach, grape-fruit and grapes are
important factors in the preparation of
many dainty salads with mayonnaise. An
equal portion of chilled whipped cream
added to tb mayonnaise, when ready
for use, renders It more agreeable for
fruit salads. In this case Umejulce should
be the acid employed, as it whitens the
egg, and when the cream is added the
mayonnaise will bo almost white. In
place of cream the white of the egg can
bo beaten to a solid froth and added Just
before serving. It gives a foamy sauce,
with a bland flavor.
For a fancy effect add to half the
creamy mayonnaise a tablespoonful of
well-beaten currant Jelly. A plnk-and-whlte
effect la made in this way that is
highly ornamental with a fruit salad
served in green lettuce cups. A flne pis
tachio green is obtained by chopping a
handful of washed spinach. Twist It
up in bits of cheese-cloth and squeeze
tightly; the resulting Juice Is to be caught
in a cup and sufficient used to produce
the effect desired. It Is perfectly taste
less and produces a dainty green.
Cream mayonnaise is used also with
chicken salads, vegetable salads Or with
nuts. The vegetables for salads should
be well cooked In salted boiling water,
drained as soon as done, and set on ice
to chill.
A pretty salad at a green-and-whito
luncheon consisted of green peas mixed
with a white mayonnaise,. served In little
cups of tender white turnips, set In green
heart leaves of lettuce. Large white
grapes, peeled and mixed with a pale
green or pale-pink mayonnaise, served on
pale-green lettuce leaves, form, a pleasing
table decoration as well a3 a gustatory
treat. Half a tablespoonful of softened
gelatine Is frequently added to half a
pint of mayonnaise to give It more body,
as it can bo taken up In spoonfuls to gar
nish n dish.,
TOMATO MAYONNAISE.
This sauce is comparatively new and
Is delicious. It goes well with broiled
flsh, cold meats and vegetables. Stew half
a pint of tomatoes, soften one teaspoon
ful of gelatine In a teaspoonful of cold
water, add to hot tomato, stir well and
rub through a fine sieve. Let cool, beat
ing occasionally, then add to half a pint
of mayonnaise. It gives the sauce a
beautiful pink color; heaped In little cu
"WHITE SUMMER FROCKS FOR LITTLE PEOPLE.
X .WMM i
cumber cups and served with broiled flsh
or cutlets it decorates a dish effectively
and Is pleasing to the palate as well.
RAVIGOTE SAUCE.
This Is suitable for any edible from
fish, to vegetable, and with it the plainest
food is converted into a delicious dish.
It may be served with hot dishes or In
the form of dressing on cold viands, and
when properly made it has an inviting
deep-green color. Place in separate
saucepans a handful each of well-washed
tarragpn, parsley, chevril and cress.
Cover with boiling water, simmer for
five minutes, drain and chop flne. Take
a tablesnponful each of tho parsley, tar
ragon and chevril and four tablespoon
fuls of the cress; mix with them a table
spoonful of finely chopped chives and rub
all through a sieve; add to half a pint
of mayonnaise made with mustard.
REMOULADE SAUCE
Is another variation of mayonnaise and
is especially flne for cold meats or game.
Add to half a pint of mayonnaise a
tablespoonful each of chopped parsley,
tarragon and fennel, and half a clove of
crushed garlic. Be careful to crush the
garlic to a flne paste, as any little lumps
havo a crude flavor. When making these
green sauces a few tablespoonfuls of the
yellow mayonnaise can be" set aside be
fore the herbs are added, and the two
colors used in garnishing. Cold meat sal
ads should be garnished, as they are
not so pleasant to look at as green sal
ads. A dot of yellow, with a ring of
green, or parallel lines running the
length of the dish mako the dish attrac
tive. TARTAR SAUCE.
This is a variation of mayonnaise. It
is served with hot or cold flsh, with
broiled lobsters, oysters or with cold
meats, poultry or vegetables. Make a
mayonnaise In the proportions given
above. Add to It a tablespoonful of finely
chopped parsley, and a tablespoonful each
jpt chopped gherkins, olives and capers.
An additional tablespoonful of chopped
truffles converts this sauce into a truf
fle tartar.
LIVOURNAISE SAUCE.
This is good with flsh only, whether
hot or cold. Add to half a pint of may
onnaise one tablespoonful each of an
chovy paste and chopped parsley, one
fourth of a teaspoonful of grated nutmeg
and four tablespoonfuls of whipped
cream. This should be served very cold.
PERFECT AXGEL CAKE.
Exact Directions for Making Fa
vorite Dessert.
ANGEL cake, by tho way, is not at all
an expensive cake, especially at
this season, when eggs are at their cheap
est Neither butter nor milk enters Into
its composition, and the az yolks left
over can be utilized In ice cream, mayon
naise, custard or a sunshine cake.
Neither is an angel cake hard to make,
once certain principles arc understood.
The whites of the eggs are to be beaten
until very stiff, then folded, not stirred
Into the dry Ingredients, which have been
sifted together a number of times, until
thoroughly blended.
The oven should be a slow "bread" oven,
and the cake should not stand a moment
after it is mixed, lest the air "bubbles
beaten In with the whites break and
vanish. A regular angel cake tin is nice,
but not a necessity.
Any narrow bar tin. If perfectly c'jGan,
will answer. The eggs must be fresh and
cold. If they are good size nine will an
swer, otherwise ten will make just a cup
ful of the white. The other ingredients
are 'one cupful granulated sugar, one cup
ful flour measured after sifting once, a
ealtapoon of salt and a half teaspoonful
sifted cream tartar.
Add the salt to the whites of the eggs
before beating. Beat in a largo bowl or ,
on a large platter.
When the whites are foaming add the
cream tartarj and continue beating un
til very, very stiff. Sift the flour and
sugar together five times and cut and fold
the sugar and flour through the whites
very carefully.
This is the critical moment. Have every
thing ready and do not stop folding until
the cake Is almost In the oven. A good
plan to insure a cool oven is to leave the
oven door open flfteln minutes beforo
putting the cake In, which glvea it a
chance to heat gradually.
Line the tins with lightly buttered pa
per, unless you have a regular angel
cake tin, and cover with buttered paper
if apt to bake too fast. When done, lift
carefully from tho oven, and turn upside
down on a clean white paper until it
cools and loosens from the tin.
Fashion Notes.
Bands of embroidered pongee are among
the dress trimmings. x
Mohair glace silk and flannel are tho
popular materials for bathing suits.
The emerald matrix is one of the many
popular stones for brooches and belt
pins. A green straw-hat with green feathers
Is the smart thing with your all-black
gown.
Lady apples with flowers and follagd
form one of the fashionable decorations.
Fine white sergo makes the most fash
ionable yachting suit, with stitched
hands of the same material covering each
seam, a stitched hip yoke, and a short
Jacket, with pale blue glace silk revers.
Foreign fashion notes say that black
silk gowns have been raised again to tho
pinnacle of triumph which they held 50
years ago in Paris, and also that It Is
the smart women who wear them.
In gloves for Summer wear thero are
some of whltO glace kid which will wash.
These cost more than other wash gloves,
but they aro satisfactory, and that Is
sufficient reason for their popularity.
Silk gloves, with woven lace tops, are
to be worn with thin gowns fhls Summer,
as well as mlts, and they are both Hong
enough to meet the elbow sleeves. Black,
white and gray are the fashionable col