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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Aug. 10, 1902)
THE SUNDAY OREGON IAN, PORTLAND, AUGUST 30, 1902. 28 SCHOOL GOWNS FOR ALL AGES SWEET SIXTEEN IS THE IMPORTANT FACTOR IN AUGUST DRESSMAKING A "WORD ABOUT HATS AUGUST Is the month -when the : mother of daughters begins to brood over the serious problem of Autumn school clothes. "Whatever age she is, mamma "wants missy to look her best; every sensible mother Tcalizes that an unbecoming or Inadequate wardrobe is often the cause of much youthful suf fering. Especially Is this the case -with girls removed from the resourceful influ ences of home; maidens pursuing their studies In distant schools and colleges, where the steady need to appear well, not to speak of drees rivalries, incessant ly spurs the virgin mind to thoughts of clothes. As to the number of gowns required by the boarding-school girl, it apparently all depends upon the pretentions of the house of learning. At many places the dressing is much too fine, too often changed and too suggestive in genre of the frivolities of the grown-ups. But, happily, an effort Is being made to change this, and following the lead of the sensi ble French, the directresses of several New York boarding-schools, of long es tablished prestige, now limit the school wardrobe. Two going-out gowns are al lowed, but they need not necessarily be black, as the French usually insist. Then four frocks for lessons, two evening tol .lettes, and eight of every article of un derwear. Hats are supposed to number three, and be suitably simple In style, but there aro no restrictions on lesser accessories, -which may be as numerous and as elegant as the penslonaire can afford. Two "class aprons" are required by one Fifth-avenue school. These must be black, the materials alpacca or silk, and the apron long enough to cover the en tire front of the gown. The prettiest of the class aprons are gored and finished at the bottom with a deep flounce headed by tucKs. Red Russian embroideries and coarse lace Insertions (black torchon pref erably) deck some of the silk ones, and the girl fond of sashes has her apron strings sufficiently long and wide to tie in a big bow at the back. In such little ways may much coquetry be achieved and a. trying emblem turned into an adorn ment. There have been few changes from the past season in fashions for school girls. The gowns now being made all show the Influences of Summer models, skirts run ning to the side pleats found so graceful and becoming, with blouse bodices, sport ing fancy sleeves and ornamental yokes, lor the upper garment. In the way of material, the frocks for first wear are of lighter weight stuffs than those for later use. For long-skirt maidens the daintiest little dresses are seen in figured challies. trimmed with bands of plain color. These are delightful to wear, the soft, delicate stuffs contrib uting little to -weight and defying wrln Mes. In color effects the new challies surpass anything seen before, some of the Per sian patterns Introducing many tints, and are of indescribable beauty. The -old blues and white and reds and white are also seen. A smart get-up Just turned out for a Bryn Mawr girl is of challle in this styl ish combination. .The skirt is In circular shape, with three bands of plain blue, following an eccentric pattern some dis tance from the bottom. In fact, a shaped flounce is suggested by this trimming, which encircles the jupe at the usual flounce quarter. The blouse bodice, which fastens at the back, begins with a tucked sleeves the same. Below this is the spot ted challle, more bands forming a bust and shoulder trimming and shaping an odd girdle effect just above the belt. This and the stock are of bright parrot green ribbon, the hat which will accom pany tills effective rig carrying out the same blue and green scheme. It is of white felt braid In one of the Summer's very fiat crownless shapes. Trimming.", two blue and green parrot wings, laid flat at the top, with a soft bow of green panne between: an Inch wide bias of this edges the wide brim. -Another effective little 'gown of figured cloth and taffeta and plain and fancy soutache braldo. -Black will remain a fre quent adornment for color, and on frocks In soft stuffs narrow watered ribbons will be used In grouped rows. Bands ot watered slile and tiny silk-coverod buttons used in conjunction are also predicted trimmings. The ready-made street silts . for girls above 14 .are all built on the lines of. ma Jurer costumes. There are the game Eton coats and skirts with shaped flounces, the .same picturesque sleeves, the same dainty Mousing verts; with only a short ening of skirts and a modification of In a deep, pleasing blue, was the material of this. A double-brcastrd front hung loose from the figure; the sides and back of the coat were fitted with shallow stitched pleats, held down by a belt. Then jx triple cape ccllaV -with much narrow black braid, and fancy sleeves with under puffs, also braided. Buttons, black bone with dull silver rims. In the way of little elegancies never was the school girl more fortunate than now. All of the good department shops aro con sidering' her needs, and -from the crown of her head to the soles of ncr feet she may be admirably fitted out at these places. Her new French handkerchiefs are exquisite little squares ot delicately tinted mull, with very narrow hems, and her monogram, a butterfly or a daisy worked In one corner. Pretty boxes to, hold these and other trifles are made of cardboard covered with flowered silks and delicately scented. As a trimming for house jackets, wrap pers, etc., swansdown if a sweetly youth- E gowns for Tina short-skirt school girl. HEADACHES W THEIR CAUSE AND CURE BY P. F. MOBINS, M. D., PROFESSOR W UHPnG UNIVERSITY J SOME WHOLESOME ADVICE -vELIi your physician when suffering aches, for several hours 1 from headache all about these mat. A tens and symptoms: Location: Is the pain ln tbb forehead, on the top of the head, or In the rear? Is it one or two sided? Does it consist of pressure, sharp pains, or merely a feel ing of discomfort or uneasiness? Is It deep-seated or boring, or do you- In succession, become faint and headache Is the result. usually followed by vomiting, which is I But never lose sight of the fact that con- the third stage. But not all megrim sut- etipation is one of the prime causes 01 fercrs vomit; In many cases sickness of J headache. Headachey people should make the stomach alone la experienced. i It a practice to have prunes around, also Slight diseases of the nose often bring to eat plenty of honey ana rhuoarb. ana help you. always consult a nose special. 1st. Constipation of the nose, which is easily discernible even to the layman, is liable to create violent and persistent feel as if your head was bursting? Does ! headaches, and if a megrim victim suf It feel as if your head was held In a vise. or do you feel shooting pains at intervals or permanently? Some nervous people who consulted me were quite sure that every brain particle of theirs was lassoed by a million strings., and that something or other was pulling at these strlntrs even- little while. One occasionally use sitz Jths (cool), ana chew tamarind. Salts should be avoided except by robust persons. A barrel of alcohol will cause more head ache than all the meat the ever-popular merlcan trust controls in a year's time. fers from constipation of the nose at the Even the healthiest man will confess that same time, his headaches are usually the more unbearable and persistent. Often a surgical operation is necessary, but ap plication of salt Iodine may be tried with success In all but extreme cases. For some lme American physicians have Insisted that a good many kinds ot headaches are due to diseases of the eyes . .. ' nriil otirnVilr thrrftre bv the wearlnir Of woman was convinced tnnt a uny I "r" i7" : ' v,. w challle has a pattern of black leaves on a scarlet background. Karrow black satin ribbon, tracing diamonds, which on the bodice inclose tucked pieces of plain scarlet challle. Is the decoration for this. The neck of the waist, which is the usual blouse shape with back fastening.- is cut out. A plain band of the ribbon finishes it, and bows are put at the points of the diamonds in the yoke, whose latticed ar rangement is repeated at the outside of the elbow sleeves. A sash with long ends, of black satin ribbon, Is the grace ful waist finish. t Ecru challle, the tint that is more browi, than white, realizes a third charming frock, whose sole ornamentation is shir ring. The bodice yoke is made entirely ot this, several rows holding down the tops of the puffed sleeves to produce the fashionable long-shouldered effect. The bottoms of the sleeves are shirred in deep cuffs, and three rows of this trim ming head a straight skirt flounce. For school girls of all ages light-weight cheviots, covert cloths, serges and flan nels "will be fashionable street stuffs. Much tailor stitching will continue to trim yofca in plain blue, the upper portion of I these materials, as well as banda of plain trimming to prove the costume for the younger fry- A loose, short Jacket with an odd sailor collar, finishing at the front with stole ends, seems to hove a youthful quality, and tie wide, flouncing sleeves of this are considered very modish. A newer model in short coats, for these loose, wldc sleeved little Jackets have been worn all Summer, Is a double-breasted blouse with military neck band. Stitched belts finish the waists of these, little postillion tails; heavily stitched or trimmed with braids like the rest of the garment, showing at the back. Gilt braids deck come of the shorter coats, but the long ones depend upon a certain gravity of treatment for good ef fects. However, there are trimmed long coats trimmed to the top notch, narrow braids outlining wider ons, and fancy bone buttons and velvet collars and cuffs smartening them up prodigiously. This tendency even holds good with the rain coats, some of which aro much too fine for their calling'. A 60-called rain coat seemed almost insolently fixy, with the advantage that it could shine glorious ly on dry occasions. Waterproof serge, FROZEN DAINTIES FOR AUGUST ful ornamentation seen at some of the hops. Edging the neck and wide sleeves of saut-dc-lits (Jump-out-of-the-bed gowns) it is charming on the pale woolly flannels of the came name. Bedroom slippers are also bordered with swans down, the material of the slippers match ing the gown. A word on hats, though the subject Is belated. The new headgear for feminine juvenility is discreet or extravagant, ac cording to the age of the wearer. For example, girls under 12 may wear the most elaborate hats, huge things burdened with feathers, with spreading bows and vast ornaments. Abovo that age headgear be gins to modify its splendors, until at Ifi it has a maiden simollcltv nulte delight ful. School hats for girls of this ace. ' and something under and over, are taut and trin. ilany Tam O'Shantcr ahapes continue to be seen, with the neat ribbon rosettes and long quills "worn thle long while. Other good school hats for misses In the teens aro certain wide brim sailors in brush felt. Wide ribbons, tying in a moderate bow at the front or tartan scarfs, knotted at . the side, trim these prettily. MARY DEAN. drill was working In her headj another that a dozen or more miniature sledge hammers were working there. Minute statements as to time and causes are also essential. Docs It come in fits and starts? How long do these fits last? Arc you bothered at night, and are you especially plagued during certain hours of the day or night? Do the aches Increase or decreaso when you tow your head or lie down? Does food, work, light,, anger or Joy seem to exercise any Influence overyour condition? Docs your head feel cold or warm, damp or dry? Do you suffer with the eyes, and are your eyes influenced by your head aches or vice versa? Does your headache Increase when you write or read or other wise exercise your nerves of vision? Do your nasal organs work freely, or do you suffer from constipation of the nose, frequent snoozing, etc!.? Do you suffer from buzzing or tingling of the ears cr earache? Is your headache ever attended by sickness of the stomach or vomiting? Are you a normal eater, or have you no appetite? Docs eating prove beneficial or the opposite when you have a headache? If you drink, docs beer, wine, water or whisky, tea or coffee, bring on fits of headache, increase or decrease the dis ease? After going over the ground as above, the physician should ascertain "how long have you been suffering from headaches? For weelis. months, . or years, since the age of puberty, since your school days? Are any of your relatives likewise af flicted?" People suffering from continuous head ache are often victims of megrim. This is particularly true of people In middle age, who suffer from headaches periodi cally, on a certain day every few weeks, etc. The majority of such sufferers com ing under my observation reported that their father or mother used to be like wise afflicted. These are the first symptoms of megrim:. Fiery lines dancing before the eye3, only one-half of things is seen by the sufferer; onc-haff of the face, or one hand, goes to sleep continuously. Second stage: One-half of your head experience docs not bear out this fan tastlc diagnosis. Spectacles never cure headaches unless assisted by hypnotic suggestion. Tiredness of certain nerve centers is a frequent cause of headaches with healthy as well as sick people. Such tiredness may result from mental overwork, cares, anger, noire, bodily exercise, and cold. This sort of headache is always two sided, and usually locates in the fore part ot the head. Its staying powers depend on the cause how soon it Is removed and the healthy person gets over it quicker than the sickly man or woman. Everything that leads to the betterment of social conditions benefits health, and healthy people do not suffer from head aches, except from the evanescent sort mentioned In' the preceding paragraph. The first thing that ought to be pre scribed for a headache sufferer is fresh air. We can't all go to the mountains or seashore, certainly, but even city dwel lers may find many far more healthy spots In their prison than their own rooms. Avoid sitting In closed rooms as much as possible If you want to get rid of your headache; walk the streets, lounge in the parks, if you can't do better, but keep out of doors and always select the clean est and widest thoroughfares within reach. And if you must sit inside keep the win dow open. If only a little on the top. Headache sufferers should never sleep with closed jwlndows. "Winter or Summer. Opening the window In the next room won't do. You must have fresh air from firtt hand. The vegetarians say that their way of living forestalls headaches, but my ex perience as a practicing physician flatly contradicts that assertion. Though I had many patients who tried vegetarianism and temporarily got rid of their head aches, the headaches came back, ami came back to stay, after the first enthusiasm had worn off. spinach and peas notwith standing. Still, at the same time, I al ways advise my patients to curb their appetites for meat undoubtedly too much meiht Is liable to cause headache In peo ple otherwise predisposed to the disease. It Is important that nervous people suf fering with headaches should eat every few hours; If the stomach Is empty, they he is occasionally punished by headache for overindulgence in alcohohc drlnKs. Long continued drinking causes degener ation of the blood vessels In the head, and degenerated blood vessels cause head acnes. A person Inclining to headaches should bet a sparse drinker, if for no other reason than that he "can't stand much." Excess of mental work causes headache sooner or later in a larger or letter de gree, according to disposition and predis position. I have had megrim patients who could engage In certain work, copying or read ing, for Instance, without the least dis comfort, but suffered terribly a? soon as they undertook to deal in original ideas that Is. to think hard. I advise every sufferer from headache who can do so to stop mental work the moment he feels tired look up what I have said of tired ness. It will be also advisable for him to work with Intervals. If he must work eight hours a da'y let the work be spread over a period of 12 to 14 hours. Even a constitutionally nervous person can per form lots of work without hurting his or health, if the work be only properly divided up. Never force yourself to con tinue at a task, the burden ot which threatens your well-being. If disposed to headaches you will certainly suffer from them on account of overwork, while the work performed will be deficient at the same time. Of course, employes cannot always fol low the above advice, and more's the pity that children can't, owing to the cram ming system In vogue In most schools nowadays. During the hours of suffering absolute quiet is necessary. Sit still If possible. He still. Banish light, warmtfi. noise, smells. Even our parents knew that quinine was a good thing to use against head ache my own experience shows that ail anti-fever remedies have a tendency to drive away or diminish hc?lache. The trouble is the benefit lasts oniy as long as the remedy remains In the system. Bromide salts have no direct lnlluenco on headache, but are efficient to allay the outward manifestation of pains. Tho great Charcot was the first to cure megrim, with bromide by an elaborate process. Never use bromide on your own responsi bility without consulting a physician. If taken in overdoses its effects are most unpleasant. At best, the salts work slowly, but never do harm If properly used. Never use morphine against headache, unless the pains are simply unbearable. Only In that case the use of this danger ous drug is advisable. It's not a remedy, though, simply a momentary pain-killer. MUSIC AND ARMS IN BACH'S OLD CHURCH GERMAN ARMY FILLS THE EDIFICE-WHERE THE GREAT. COMPOSER ONCE PLAYED How to Prepare 'Several Tempting Summer Desserts Tfie Recipes g-OMETHING cold" is tho almost unl versal refrain these days, when the question comes up, ""What shall we eat or what shall we drink?" Fortunate, Indeed, for tho cook that "cold things" aro easy to prepare, that nearly everything can be made in the cool of the day. and that they find almost uni versal acceptance. I always thought cold victuals nice; My choice would be vanilla ice, eang the genial autocrat at the break fast table years ago, and nearly every one agrees with him. The making of frozen dishes was once very elaborate; but Improved methods and utensils have simplified the operation until now the veriest tyro may be sure of suc cess If certain rules are followed. Of course, the mixture to be frozen must be cold when put in the freezer. The Ice should be crashed as fine as pos- slble and a third as much rock salt as Ice used. The easiest way to crush tho ice Is to put it in a stout; gunnysack and pound it fine with a hammer or the back of an ax. Having made the cream and poured It Into the can, set it In the wooden tub and place around it alternate layers of crushed ice and salt, Let the layers of ice be two or three inches deep, with one Inch of 6alt sprinkled evenly over the ice. Let the ice mixture come a few inches above the cream in the can. Now for tho freezing, which should be done very slowly at first, as rapid turn lng makes a lumpy cream. About oOO revolutions will usually suffice to freeze the cream. One extremely methodical man who prides himself on the velvety smoothness of the iced products which he says Tie has frozen for the some dessert every Sunday for 20 years, turns the crank just 100 times, then rests five minutes, turns a second hundred, rests again and finishes with the third hundred. This occupies about 20 minutes in all. "When sufficiently frozen, remove tho dasher, replace the lid and cork tightly. If the cream or ice is to be served with in an hour, no more Ice will be needed. Simply push the can down into tho ice, put a weight on top to hold It and cover with a piece of old carpeting. Sherbets and ices are really better to be served as soon as possible after freezing. The methodical man before mentioned only begins freezing his ice when his wife commences to set the table. Cream, how vcr, is richer If allowed to "ripen" for several hours before using. In this case draw off the superfluous water, pack with more ice and salt, cover and stand away in a cool place until ready to serve. If these directions are carefully followed the cream should be smooth and velvety, perfectly free from lumps. When a gran ular consistency is required, as in frappes, use a largo proportion of salt. In the following recipes are to be found 'some tempting Summer desserts. the cream is frozen drain the fruit and mix with tho cream, turn the beater a few moments, then remove and pack. Biscuit Ice Crcnm. Here is an excellent recipe: Two two quarts whlppod cream allow four eggs, three-fourths of a cupful of sugar, three-fourths of a cupful of water and a teaspoonful of vanilla. Boll the sugar and water together for 25 minutes. Beat the whites of the eggs to a stiff froth, and gradually pour over them, still beating, the hot eyrap. Beat the yolks and add to the whites and syrup. Place tho pan in another vessel of hot water, and cook for 10 minutes, beating all the time. Sat away to cooL When quite cold add the vanilla, and mix tho cream In lightly. Pour in a mold and pack In ice and salt. Cover with a piece of carpot and set away three or four hours to harden. Four tablespoonfuls of maraschino or sherry may be used in place of the vanilla, if preferred. Lemon Sherbet. For this recipe one of the best-known ranches in Arizona is famous. Six lemons, scant two quarts of wator. one pint of sugar, ono tablcspoonful of gelatine. Put the water and sugar on to boll in a clean basin.' Boll until clear. skimming If necessary. Meanwhile squeeze Bine ncrge rain cnat. 1 i little cream It will make it so much the richer, but It does not need It. A few sliced peaches or bananas may also be mixed in when the dasher is removed, and will improve tho cream. Devil's Food. Boil together until thickened one-quar ter cake of chocolate, the yolk of one egg and a half cupful of water. Take from the fire and cool slightly before a'ddlng one cupful of sugar, one-half cup ful of milk or water, one . and one-half cupfuls flour, sifted with one even tea- spoonful baking powder, one-half tea- spoonful soda dissolved In a tablespoonful of vanilla and the stiffly beaton whlto of one egg, folded In at tho last. Bake in shallow bread tins, or in layers, using a boiled frosting with chopped nuts for a filling. Pnrfalti; and BIscultH. Are specially delicious dosserts. They are quickly and easily made, as they ro- qulre no stirring while freezing. The foundation for them as well as mousses Is simply whipped cream, with or without eggs. Proien Tea Sherbet. Is also a refreshing Ice, and one too sel dom used. Make a quart of fine flavored tea in the usual way. Pour off. sweeten to taste, add the juice of a half lemon and the fine sliced peel. Freeze. while still soft enough to handle, but of firmness to hold fruit in place. B. Prunes should be cooked in dou ble boiler, to prevent water wasting. Jellied Peaches or Apricots. Choose large-sized evaporated fruit (peoled) or canned, as preferred. Make jelly as above, but dissolve gelatine with a cup of apricot juice and one of boiling water, then add a cup of currant or grape juice and a taolespoonf ul . of lemon juice. Stir the halves of fruit in -while chlllincr. or, If firm, line mold (first always dipped in very cold wator) with them. In either case this Is palatable and ornamental. Fruit Salad With. Fruit Juice Is made with layers of sliced fruit, using oranges, bananas, pineapples and crisp grapes. Pour over dressing half a cup of sugar, third of cup of fruit Juice, the cup filled up with lemon or orange Juice; If the latter, use lpss sugar. The syrup drained from cut pineapple left to stand after sprinkling with sugar makes de licious dressing for the above fruits, add ing strawborrlcs or raspberries, tho latter on top. Orange or lemon Juice may be added. A Frnlty Sherbet Is made by simmering one-quarter of pound of Canton ginger, cut small. In four cups of half and half, fruit juice and water, for 13 minutes, with a cup of sugar. Remove from fire, stir in half a cup eacn of lemon and orango Juice and I N THESE modern days of th new , world it is refreshing to feel that one the moat powerful of individuals living is strong in the belief that it is good for the soul of man to go regularly to church. It is Insisted on by the Kaiser of Germany that each man In hLs grat army shall appear once a month at a Klrche. In 'compliance, therefore, with this order the men usually go In a body, and special times are set apart for re spective regiments or parts of regiments when appropriate services arc held for them In the most Important churches of their stations. There is porhaps no one of these serv ices more interesting than that which takes place In the old Thomasklrche at Lclpslc, world-famous through its identi fication with Johann Sebastian Bach. This ancient church, a good example of early Gothic. Is very spacious, and of an austere, uncompromising character. It shelters at Che 10 o'clock service held on the first Sunday of every month, some thing over 2CCO men. This means naturally that the galleries and seats are occu pied -wholly by belted and sworded de fendants of the land. That a woman should go to this service is an almost unheard-of event, unless per haps an officer high enough In rank to pursue his own will should choose to let a sweetheart or even a sister share -with him his chief seat in the synagogue. Only a short time ago, however, two American women with no other backing than a sil ver piece and a smile for a good-natured guard, were permitted to take scats In a secluded corner and remain throughout the lmproeslvo service. The filing of tho men in and out of the church, tho system and silence with which they sought their places were sights Interesting to sec; but what seemed more overpowering than any swords whenever this large body of men arose from their seats. It was like the roar of distant, disturbed thunder. The many, strong voices raised in simple tuneful hymns and accompanied by wind Instruments, created also an impression long to be remembered. In the history of mualc as well as arras the Thomasklrche holds holds an Impor tant place. It was here that for many years Johan Sebastian Bach played the organ. Here also he Instituted the mo tetta, the blending of voices In song with out Instrumental aid. And here still every Saturday at 1 o'clock the motetta is ren dered in commemoration of the great compecer. On these days about 20 of the finest voices in Germany can be listened to without entrance fee or demand of any scrt. Among them all a young voice soars higher than that of any other boy's in the world, excepting always the "Pope's an gel" In Rome. Always the Thomasklrche Is crowded with the simple f lk of Leipil3 and the outlaying country eager to heur the motetta. Housewives leave their du ties; merchants their affairs, and children their play at the first stroke of the bell announcing the hour. No where else in the world, perhaps, can so prosu!c-Iook-lng ar audience bo seen listening to such severely classic music. Alongside of the church Is pointed out to the stranger an old. quaint hous, on the fifth floor ot which Bach made h-3 home and conceived the greater number of his almost superhuman compositions. Such Indeed are few of the opportuni ties and sentiments that enter into the lives of the 1500 American girl3 and men now studying music In Lclpsle. WATERMELON REMD Quite as Good as Cilron and Much Cheaper freeze. Enough for 12 people, if served 1 other feature of the service was the In gIasso3 at dinner. heavy, harmonious noise made by the NO preserve Is moro delicious than the watermelon rind. It quite equals the citron and Is far more economical. Cut the rind In Gmall pieces, trim the uper edge evenly and tear oft the outor skin. Then put In a stone Jar, and to every five pounds add a half cup of salt. Cover with cold water and let stand for five hours; then drain, and again cover with fresh cold water. Soak for three hour3, changing the water three times during that period. Dissolve a teaspoon ful of powdered alum In two quarts of boiling water, bring to the boiling point and pour over the rind, allowlnr th!a quantity for every five pounds of fruit. Let stand for a moment, then drain. Make a syrup by boiling together 2V pounds of granulated sugar and one quart and one pint of water for each five pounds; boll and skim thoroughly. When perfectly clear, drop In the water melon rind and simmer gently until you can pierce it with a straw. When tender take the pieces out carefully with a Plum-Podding GInce. This Is not to be commended to any ' one troubled with indigestion, but it makes an exceptionally good dessert. First make a chocolate Ice cream. Then crumb Into It a generous slice of fruit cake or canned plum pudding. Freeze In bricks, slice and serve with whipped cream or a sauce of whipped crcem flavored with a little klrsch. If preferred to the fruit cake already prepared, you may add instead to the chocolate cream a scant threc-quaretrs of a pound of mixed fruit composed of seeded raisins and currants plumped with boiling water, thin slices of citron and a few candled cherries. Befpre putting the fruit Into tho .cream pour a little sherry over the fruit and let it stand Ions enough to soften. When the lemons, and grate a little of the yel low peel Into the juice. Dissolve ono tablespoonful of gelatine In a little bit of cold water, heating it over tho tea kettle. "When the syrup is clear, pour into the lemon Juice," to which the gelatine has also been added. Freeze The beaten white of an egg may be sub stituted for the gelatine to give body. Any One Can Afford This. Scald one quart of new milk. Beat together three whole eggs and one cupful of sugar. Stir the scalded milk slowly Into the bowl containing the eggs and sugar and replace on the fite, using a double boiler. Stir constantly until It feels thick and creamy, but do not let it boll, lest it curdle. Take from the fire, beat cool and flavor with ono tablespoonful of vanilla. Freeze. If you happen to hs.ro a kce j runes suspended. GRAPES AND CURRANT JUICES. The Juicen Are More Prized Now Than the Jelly. WTH the advent of hot weathor,. there comes to the average mortal a keen relish 1 for all sorts of fruity con coctions, both liquid and solid. Red cur rants will bo found much more popular and usoful if tho Juice Is put up in air tight jars while hot, and. .only a small portion reserved for the jelly, which is so little prized nowadays. If grapes are utilized in the same day the home caterer will have at hand the principal In gredients for fruity, desserts and cool ing, healthful drinks. Many times whon wine Is colled for in a recipe these juices may he substituted, thus lessening the expense and suiting many tastes better. Prune juice may bo had at any time, and Is very rich and fruity; the fruit itself may be used for a delicious Jelly. With these hints in mind, the following season able recipes are given: Rusxlnn Jelly. Soak quarter of a box of gelatine for .five minutes In quarter of a cup of cold "water, then dissolve by. stirring in a cup Xhalf pint) of boiling water; add half a cup of sugar, half a cup of grape or cur rant Juice, quarter cup of orange Juice and two small tablespoonfuls of lemon juice. Allow to "cool until the consist ency of the whlto of an egg; if hurried. stand the bowl (which must be deep and not too largo) in cracked ice and water taaaing water emits anything quickly) Now beat with a Dovor beater and froth ing will begin In about one minute. When light pour Into mold or serve in appolll- naris glasses, partly filling with the mix ture before whipping, topping with the whip. The latter is a nov.el and orna mental -way or serving this jelly. Jellied Prnnca. Soak a third of a pound of prunes over eight (after washing) In two cups of cold water; cook in this water until tender, stone and quarter. To the prune water add boiling water to Increase to two cups. Soak half a box of gelatine in a pint of cold water for 10 minutes, then stir in the prune water, which must be hot enough to dissolve gelatine; stir In a small cup of sugar and quarter cup of lemon juice, strain, add prunes, and while chilling, as In Russian Jelly, stir. while forming, two or three times to Put into mold DAIKTi' CIIAliLiIE FROCKS FOR COLLEGE AFTERNOON WEAR. ' skimmer and arrange them on large plat ters and stand In the sun until firm, which will usually require from one to two hours. For each quantity of syrup allow two lemons and one email plcca of ginger root. Peel the yellow ,rlr:l from one lemon, extract the Juice cf both, and cut the ginger root into thin slices. Then add to the syrup and boll gently for 10 minutes. When the water melon rind has hardened pack It in tho jars. Bring the syrup to a boll and strain It over the rind, filling each jar. Seal and store In a cool place. Cupid In Fatisue Drcas. Every lover Is more or less a poet. It Is the husband who speaks the language of prose. And it not always his fault that he changes his manner of expression. The image In his heart is robed In white; but when she comes to his home she too often appears in dingy gingham. He may not have analyzed the charm she hid for him, but it was probably her daintiness, rather than her beauty: a certain sweet wholesomencss which any woman may possess when the rose bloom of youth has faded, but without which the most radiant looks arc devoid of attraction. Aphrodite set an excellent example for all the later goddesses of Love when she arose each morning from a bath in tho sea. The sea is not always- at one's door, it is true, but there are substitutes for it -within limitations as humble as a tin washpan. And every bowl of purifying water brims and overflows with the danc ing bacilli of happiness and beauty. Pickled Peaches and Pearw. Take large peaches, and pare but do not cut them; stick three cloves In each. Weigh seven pounds of fruit to 3 3-4 of sugar. Put the sugar In a porcelain ket tle with a quart of vinegar, two sticks of cinnamon and a tablespoonful of whole cloves, and boil 10 minutes. Add the fruit a few pieces at a time and cook till clear, but not soft, as they will cook In the cans. Lift them Into the cans, boll down the syrup and pour over them. Pears should have their stems left on and be pickled whole, unler they are vcry large, when they are better cut In halves end 'cored. Large plums are also nice prepared In this way. When any of these pickles are used in Winter save the syrup and cook cored and quartered ap ples In It, and use without canning them. The Fields of Lavender. The fields, the fields of laven!r! Beneath- the Ueep-Mue August sky. Before tho startled wayfarer. Spread up and down In wavea they lie; So unexpected, so unknown. They accm a eecret of their own. You come upon a sheeted sea Of one rich amethystine hue. Spread out before you suddenly. Far as the dazzled eye can view; Hid In a hollow of the land, i A purple hollow vast and grand. Purple and purple, such a shade As was not dreamed that earth ceuld show; The light and ruffling breezes made The purple shadow deep below; Dawn In the valley, up the hill. One sort, unbroken purp:e stm. With white winss fluttering to and fro. White wings of countless butterflies. That like minute cloud-shadows go Over the rustlins field, that lies As a strange world revealed to sight. Where' the freed souls have taken flight.
