THE SUNDAY OKEUOJSIAN, PORTLAND, MAY 3, 1903.
ST.
V7VRIETy m eHILtTREN'S FROeKSl -A.-- I eOOLING DHINKS -FOR SUMMER
NO TWO DESIGNS ARE ALIKE, EVEN THE CHEAPER MODELS HAVING DISTINCTION - RECIPES FOR FRUIT, CURRANT, TUTTJ-FRUTTI AND OTHER- NONALCOHOLIC PUNCHES
JUVENILE fashions are no longer the
tearful worry of burdened mothers,
for It has come to be quite the thing
to buy children's clothing ready made.
Carrying out the latest effects In make.
material and trimming, the Spring and I
Summer toggery shown for boya and girls
Is of unusual desirability.
Everywhere effort has been made to
achieve variety In models, whose former
sameness was the principal drawback, to
little garments not made to order. Now,
among the better things, scarcely two de
signs are alike, and even the cheaper
ones will vary the similarity of model
and stuff by having the trimming put on
In a distinctive way. ,
As with grown-up styles, the sleeves of
all the little feminine toilettes are pic
turesque. The heavy laces .and the
equally Imposing hand embroideries are
seen, and many a small frock will show
the shirred and tucked hip-yokes and
tunic suggestions of maturer fashions.
Russian blouse suits are still made for
the smaller boys, with which large sailor
hats of patent leather will be worn. These
are displayed In dark reds and blues as
well as In black and white, with which
last sort an all-white suit Is considered In
stylish keeping.
"White is used In many decorative ways
for trimming the costumes of both sexes,
and, since it may be combined with black
at times, something of a half mourning
look Is often the result. Coats of black
and white -checked taffeta., for maids from
four to seven, are made up In finely
plaited sacque shapes. Into which coarse
white laces are Introduced with elegant
effect. The lace collar Is almost cape deep,
and, being unllned. It hangs with the
limpness now approved for such details.
On the other hand, the sailor collar of
the small boy Is commonly a stiff affair.
though It no longer makes at the rear
-the deep back-contracting dip once seen.
' The new sailor collar is far broader than
It Is deep, and the sides now spread out
over the shoulders to make their width as
Imposing as possible. The small gentle
man of the day Is always manly in get-up.
and If some of the French suits are a
bit too frivolous there is rejoicing over
the fact that they are not widely ad
mired.
For Spring and Summer wear, materials
are heavier than will bo seen later on.
Soft wools In delicate Stuart plaids,
spotted and figured challles, bunting,
eerge, cheviot and French flannel are some
of the textures, for girls. The stoutest of
the new linens should also be named. For
such dresses and thinner ones are any
number of stunning eerge, cloth and flan
ner reefers, all of whose necks are cut out
and banded flatly, with the right front of
the coat flapping slightly at the throat.
This low cut of the neck will be simu
lated on gowna In the same way, or with
stole collars In many novel designs. But
In all cases the stock of the gulmpe Is
very high and fits the throat with as
much tightness as comfort will allow.
If the waist has grown a shade bigger,
the fashionable throat has decreased In
size, and to have a stock appear too loose
Is to suggest the defect that the old-fashioned
call "dowdiness."
A dress for a girl of six displays one
of the novel designs shown by a leading
outfitter in children's wear. Made of red
and white spotted linen in the coarsest
weave and heaviest quality, its modish de
tails yet accomplish a distinct dressiness.
Flowing sleeves in three layers, edged
with pipings of plain red and white, em
bellish the long-waisted blouse bodice,
which is further trimmed with three deep
collars, treated in a similar manner. On
the- short-gored skirt this ornamentation'
suggests triple haeques", for the three
scant, shaped flounces slant away from
the apron gore as do the tails of fitted
coats. Four red bone buttons, put on In
pairs, decorate the fronts of the blouse,
which fastens Invisibly.
"With this toilette a scoop hat in red.
novelty straw, with a simple scarf trim
ming of white Louislne, was shown as a
suitable headpiece.
An old Russian suit of blue serge with
white trimmings, for a boy of four, dis
plays the white curiously introduced at
the sides of the blouse, which has a white
shield and a round turn-over collar. The
patent leather belt Is white, and a white
Bailor In the same material is advised
as effective headgear.
A Russian suit In thin white cloth for
a girl of seven or eight achieves the title
through a belted apron, which Is cut
out like a paper doll's apron, and is
plainly put over a costume In fine kilts.
The apron Is embroidered back and front
with coarse white wool, and all the plaits
of the under dress are stitched at the
edge. Since this dress, despite its rich
materials, is simple In effect, a suitable
hat to accompany It would be a leghorn
flat with a black velvet band and stream
ers. Green and white challlo accomplishes
a smart frock for a girl of 10. The very
short skirt is fitted at the hips with a yoke
treatment made of two bias bands of
plain white embroidered with green silk
dots. The deep yoke of the gathered
body is also outlined with two of these
hands, and one around the neck has the
fashionable stole finish.
A green straw hat. with masses of small
white flowers and an edge of black vel
vet for character, goes charmingly with
this frock.
For older girls, costumes on the tailor
brder lean to grown-up influences. Gown
models, which only need to be longer in
the skirt to suit many a small mother,
are seen for their daughter of 14 years and
even younger.
Norfolk and box coats predominate over
fitted Jackets with the stuff suits, some
of which are made In checked homespuns
trimmed with plain color, black and white.
A swagger get-up of this description Is
of brown and white tweed trimmed with
bands of white serge.
Sleeves with many flowing effects are
everywhere observed, sometimes with a
puff of the same material underneath. But
the small Inverted mutton leg, fastening
with a tight band at the wrist, is the
prime favorite for both girls and boys.
Older boys, especially those anywhere near
the youth stage, are 60 nearly like their
fathers in the details of dress that some
of the golf stocks thrown upon unlabeled
counters need to be measured to determine
their Intention. The bigger sisters are
allowed to wear these same pique, cheviot
and silk chokers, so upon masculine and
feminine throats alike will be seen the
new stock in white and Scotch plaid,
which is the latest caper in neckwear.
"Wash fabrics In the unmade state were
never cheaper or more tastefully con
ceived, but, since school and country
frocks In such textures can be bought as
low as $L63. it seems scarcely worth while
to make them.
Wash suits in Russian blouse style for
small boys will cost more than double this
price, for boys' clothing Is always dearer
than girls'. However, If you have a son
of 4 years do not go to the bother of
stitching for him. The best of these suits
costs only $3.50. and some blue and white
ones in striped seersucker, set off with
white socks, belts and hats, are smart
enough for any service.
The large sailors worn by children and
women alike depend more on careful trim
ming than the Inexperienced might be
lieve. Not a scrap of garniture shows
above the low, very broad crown of many
a hat, but In the hollow of the upcurvlng
brim may be yards of gauze and masses
of flowers. The shape is sometimes made
with a brim roll of the straw, at each side
of which will lie the trimming, put on in
loose folds or else as double scarfs, whose
short ends run over the brim to fasten
behind at the crown opening. Big stiff
rosettes of narrow velvet ribbon, finely
pleated and held down at the center with
an ornamental button, deck other sailors
under the brim at the back, with the
shape otherwise simply and flatly
trimmed.
But the flower-trimmed hat, with ribbon
or velvet streamers. Is. after all, the most
childish thing, and for a girl who will
summer In the country, nothing is more
charming than a French sunbonnet.
For the rest, the well-dressed child need
not necessarily sport the expensive laceo
and embroideries of the season. Many a
delightful Bilk frock Is seen with only
hands of narrow black velvet for orna
ment, and a touch of fine Hamburg be
tween the tucks of the lawn gulmpcs give
these quite a splendid air. So much do
these dainty white gulmpes. with their
puffy bishop sleeves, glorify a dress, that
the plainest cotton frocks are now cut for
their accommodation. MART DEAN.
NICE DESIGNS FOR TEACLOTHS
THIS is the season when one Is easily
lured Into the stores, where counters
are filled with lovely things In linens
and Summery goods, and one longs for a
fortune when viewing the tempting dis
play. If you can conquer yourself far
enough to resist the temptation of buying
the extravagantly pretty things, you have
advanced far on the road to housewifely
economy. If the purse will admit of a
little extravagance now and then, there la
no more satisfactory way In which It may
be indulged than the purchase of fine
linen. Inferior linen Is poor economy and
worse taste. A dining-room is not complete
unless its linen Is of fine fabric fresh and
clean. The designs for this year are so
varied that almost every woman is sure
to find something peculiarly suited to her
taste. In the selection of table damask,
the dimensions of the table must be taken
Into consideration, especially for round
ones, and beautiful cloths are woven now
In circular form expressly for round
tables. The border extends from the edge
of the cloth nearly up to the table top,
and the part that lies on the table is much
richer In effect if the-woven design is
heavy and close, allowing little of the
plata linen to be aeen. Sometimes a plain
space occurs between the design for the
center and the border. Tea cloths and
smaller decorative linens may have the
pattern In the cloth embroidered with col
ors in long and short stitches around the
edges of the flowers and particularly in a
rose pattern is this effective, when the
shades of rose pink are used. The roses
should have little French knots In yellow
lor the centers. The buds are to be
worked out in the colors, also the leaves
In varying shades of green, but In no In
stance must they be worked solid. Daisies
may be outlined in white with a few long
and short stitches at the tips of the petals
and with yellow knots for centera. The
fleur-de-lis pattern Is especially beautiful
worked in the lavender shades, but they
must be done In a delicate manner, so as
not to conceal too much of the pattern
in the linen. These smaller cloths are fre
quently bordered with a wide heavy lace.
Leuch as point Arab'or Venetian, and many
of the patterns are reproductions of old
rare laces, but the larger tablecloths
should be simply hemmed or hemstitched;
for the former a narrow hem is proper,
but for the latter an inch to two-Inch hem
must be turned. Double hemstitching is
more effective and a prettier finish, and
for this draw threads for the space of
a quarter of an inch and hemstitch both
sides, taking up the same threads at each
edge.
Old Dog Tray.
Of this tons, no less than 125,000 were sold
a year after its appearance.
The mora of life Is past.
And ev'nlng comes at last.
It brines mo a dream of a once happy day
- Of merry forms I've seen,
Upon the village green.
Sporting with my old &og Tray.
CHOIIUS.
Old dog Tray's ever faithful.
Grief cannot drive him array.
He's gentle, be Is kind,
I'll never, never find
A better friend" than old dog Tray.
The forma I call'd my qwn
Have vanished one by one;
The loved ones, the dear ones have all passed
away.
Their happy smiles have flown.
Their sen tie voices gone,
I've nothing left but old dog Tray.
CHOIIUS.
"When thoughts recall the past.
His eyes are on me cast;
I know that ho feels what my breaking heart
would say.
Although he cannot speak,
, I'll -vainly, vainly seek
A better friend, than old doe Tray.
WAYS TO SERVE ASPARAGUS
I
F asparagus is not freshly cut, let the j
stems He in cold water for 10 mln- '
utes, If it is to be- served on toast, tie
the stems In small bunches and stand
upright In boiling water slightly salted,
writes Dorothy Ray in The Pilgrim. In
this way the'tender tips will be steamed
while the hard, stalky part will be thor
oughly cooked in 30 minutes.' Do not al
low it to remain in the water after it
Is tender. Prepare a slice of toast two
by four Inches for each person, lay three
or four asparagus stems on each and
serve with' a thickened cream sauce. Have
the toast and sauce In readiness, so that
the dish can be served as soon as the
asparagus is cooked.
If serving In Individual portions as
above is not desirable, cut the asparagus
stems Into inch lengths, discarding . all
hard, .tough ends, and after boiling 25
minutes, drain Into a vegetable dish.
Cover with a cream sauco made with
equal parts of milk and the water the
asparagus was cooked in, seasoned' with
butter, pepper, ' salt and.' thickened with
flour.
A delicious soup is made with two
dozen asnarasms stalks, two miRrin of
boiling; water, a heaping teaspoonful of
salt, and a small green onion boiled to
gether for 25 minutes. Rub through
sieve, return to the saucepan, and when
ready to boll, beat In half a pint of cream
blended with the yolks of two eggs. Serve
with croutons.
For baked asparagus, make a sauce by
heating two tablespoonfuls each of flour
and butter together until creamy, then
add slowly one-half cup of milk, one cup
ful of water, half a teaspoonful of salt
and a sprinkle of pepper. When It has
boiled, remove from the fire and add the
slightly beaten yolks of two eggs. Butter
a baking dish, place In' It a layer of as
paragus alternating with a layer of sauce
until all ingredients are used. Cover with
breadcrumbs moistened with the sauce.
and set the dish In the oven long enough
to brown the crumbs.
Mall Delivery.
If A l?as a registered parcel four inches
square and two inches thick come- to the
ppstqmce, should It. be. senr. In the free
delivery by mall sack or by carrier. A to
pay him for delivery? N. R.
The carrier should deliver the package
you describe if he. knows tho person to
whom it is addressed.
THE reign of the out-door function be
gins with the May days. Garden par
ties, porch parties, moonlight dances and
picnics all offer pleasure to the young
people. And while the relaxation of Sum
mer gives these gatherings an Informal
tone, the question of refreshments is still
an Important one. Some recipes for sim
ple drinks may of value to the perplexed
hostess.
Fralt Panclics.
Thqro are a number of non-alcoholic
punches which are cooling and delicious.
Fruit punch, which Is one of them, Is
made as follows:
"While fresh fruits are always prefer-
able, canned berries and plneappales may
be substituted. Steep 2 generous tea-
poonfuls of tea in 2 quarts of boiling
water for five minutes. Then strain and
add 1 pound of lump sugar, stirring until
thoroughly dissolved. Grate the peel of
good sized lemons and extract all the
juice. Cut 3 oranges Into slices, shred
pineapple, slice S bananas very thin.
and hull 1 pint of strawberries. When
the tea is cold, add all the fruit and let
stand In the refrlgterator for several
hours. Place a cube of Ice In the punch
bowl, pour the mixture around It. and
when well chilled serve In punch glasses.
To get the best results from the pine
apple, peel and remove the eyes, tear
apart with a sliver fork, reject the cores.
sprinkle with sugar, and let stand oh
the ice for 12 hours.
Currant Punch.
Currant jelly Is the main ingredient of
this drink. Boil together for five minutes
cupful of sugar and 3 quarts of water.
Remove from the fire and, while the
syrup Is still hot, dissolve in it two one-
half pint glasses of currant jelly. Add 3
lemons and 3 oranges, sliced very thin.
Then set on ice until chilled and serve
In glasses partly filled with crushed Ice.
Tuttl-Frutti Puach.
Combinations of fruit flavors may be
varied Indefinitely. The special character
istic of the following receipt is found In
the Maraschino cherries, which give a
peculiar zest to the whole. Boll together
for five minutes one quart of water and '
pound of sugar. Add the grated rinds
of 2 lemons and 4 oranges and continue
boiling for ten minutes longer. Strain
the syrup through cheese cloth and add
quart of cold water. Extract the Juice
from the lemons and oranges, strain and
mix with 2 dozen Malaga grapes cut in
half and seeded, 2 sliced Tangerine
oranges, 4 slices of pineapple, 1 banana
cut Into slices, ar.d 3 pint bottle of Mara
schino cherries with their liquor, the cher
ries being halved. Serve from a punch
bowl In which a cube of Ice has been
placed.
Sparkling: lemonade.
This Is made by substituting carbonic
for plain water. To make a sufficient
quantity for 25 persons, allow 3 dozen
lemons, 3 pounds of granulated sugar, 6
oranges, 1 j?ineapple, 1 box ot strawber
ries and 4 quarts of carbonic water.
Squeeze the juice from the lemons and
remove the pips. Put It into the punch
bowl with the sugar and stir until dis
solved. Slice the oranges, shred the pine
apple, and hull and wash the berries.
Then add them all to the lemon juice.
Put a large cube of Ice in the punch
bowl, and, Just before serving, add the
carbonic water, which has previously been
chilled.
Cider Egg: Nogr.
The possibilities of sweet cider are not
always appreciated. A thoroughly -de
licious and wholesome drink can be made
by combining it with eggs. To each
quart of the cider allow 4 eggs. Beat
the yolks until they assume the consis
tency of cream. Beat the whites to a stiff
froth. Stir together the cider and beaten
yolks and sweeten to taste. Stir in half
the beaten whites and season slightly
with grated nutmeg. Stand on Ice until
very cold. Serve' In punch glasses with
a teaspoonful of the meriangue on top of
each glass.
Simple Claret Cap.
Peel and slice ripe pineapples. Slice
seedless oranges and lemons very thin,
and remove the pips from the latter.
Arrange In the punch bowl to one-third
its depth In alternate layers, generously
sprinkling each layer with granulated
sugar. Add 2 strips of cucumber rind and
pour over the fruit sufficient claret to fill
three-fourths of the bowL Put in a large
cube of ice, and Just before serving add
1 bottle of plain soda water for every 2
quarts of claret.
It Is well to keep on hand some ready-
mixed drinks for serving at short notice.
The following are some excellent recipes:
lemon Syrup.
Add to the Juice of 12 lemons the grated?
rind of 6, and let stand over night. Take
6 pounds of white sugar and make a thick
syrup. When cool, add the lemon Juice,
strain and bottle. "When serving, a table-
spoonful of the syrup Is sufficient for -a
glass of water.
Strawberry Sjrnp.
Take several boxes of fine ripe straw
berries and press their juice through a
cloth. To each pint of juice add a pint
of simple syrup and boll gently for an
hour. Remove from the fire, and, when
cool, bottle, sealing the corks. Serve.
mixed with water to taste, in glasses half
nuett with crushed ice.
Raspberry Shrab.
To 8 quarts of berries, allow 1 pint of
acetic acid and 4 quarts of water. Put
all the ingredients into .a stone jar and
allow to stand for 43 hours, stirring oc
casionally. For each pint of juice add
a pound of sugar, boll -for 13 minutes,
and bottle while hot. "When cool, refill
the bottles. Pound the corks in tightly,
cut closo to tho bottle, and dip In hqt
wax to seal.
Raspberry Vinegar.
Fill a stone jar with red raspberries and
cover them with strong cider vinegar.
Let stand over night, then strain, and
to (each pint of juice add 1 pint of granu
lated sugar. Boll for 10 minutes, skim,
bottle, and seal while hot.
Old-fashioned home-made wines aro
again coming into favor. They are de
licious when served Ice cold, and this is
the season for their brewing.
Dandelion Wine.
Over 6 quarts of blossoms pour 4 quarts
of- boiling water. Stand for several days,
stirring frequently. Then strain the juice.
Add to it 4 pounds of sugar and let it
come to the boiling point) "When cool,
add 2 slices of toasted bread. 2 slices of
lemon, and 1 tablespoonfuls of yeast
Stand for four or five days. . Then add
a handful of raisins, and glass of
whisky, strain and bottle.
Lemoa Beer. l
Slice 2 large lemons and pour over them
a gallon of boiling water- Add l'ponnd of
white sugar. Let the mixture cool, and
when lukewarm add & of a cup of yeast.
When fermentation occurs, bottle In stone
Jugs, tightly corked.
Elder filosnoa "Wise.
Pick from the stems enough blossoms
to fill a quart measure when pressed
down. Add to them 1 gallon of cold
water and steep for 24 hours. Strain and
add 4 pounds of sugar, 3- sliced lemons,
and a cup of yeast. Set tho mixture
away for two weeks. Then strain it care
fully; pour Into a .jug, and after several
months, bottle.
Currant 'Wine.
Select dead ripe currants. Stem, mash
and strain the fult. Add granulated
sugar and water, having allowed. pint
of water and of a pcund of sugar to
each quart of the mashed fruit. Stir
well together and pour into a clean cask,
leaving the bunghole open. It should tie
ready for bottling in a month.
i