42
THE SUNDAY OHEGONIAN, POKTLASD, AUGUST 13, 1905. " -
DURING TfSB c3CHOQb H&Xy
. . mjji?OTWfijM ,
WITH the opening of school less
than a month away, mothers
study juvenile Vanlrobes with
anxious eyes. What possibilities for
first warm school days do thoso gar
ments hold? Not much, if the young
sters have spent the Summer in the
country: yet it does not pay to buy
Fall things so early, besldos'whfch the
mother must thlak of the child's feel
ings during those first hot days under
schoolroom discipline. There will be
many Bummers-like days before linens,
ducks and crashes can be laid aside
for the more sober woolen frocks.
The woman who Is Summering In
town can face the problems of school
clothes more easily than her sisters
who still loiter by the soa or mountain
stream, for the bargain days in shops
catering to children are -t hai.d. Sum
mer toggery of all sorts Is cut ruth
lessly rather than carried over for an
other season.
Boys of the kindergarten and pri
mary school age will woar wash suits
until October, and evon later, with
woolen refers for chill mornings, so the
wise mother looks flrst for bargains In
these materials. Sailor and- Russian
blouse suits which sold In June for $10
have dropped to $7, ?C or even ?5, while
$5 6Ults are cut to ?2.9S and $2.50. Nat
urally the market Is still flooded with
the regulation "bargain suits" for boys,
made from cheap material, stiff with
dressing and sewed with stitches which
pop open at the first suggestion of
wearing. These are not cheap at any
price.
Materials from which deft-fingered
mothers still fashion the best-wearing
garments of all arc also groatly re
duced. Plquos, ducks, linons, crashes and
galatea cloth which sold for 50 cents
or more during the Spring are now
down to half the price. One prox'Ident
mother of two boys of kindergarten
age has bought-a length of dark (not
navj-) blue linen of extremely good
quality for 26 cents a yard, and is
making it up for blouses, trimmed with
white linen braid and pearl buttons.
This being the dull season in town, sho
induced a tailor to make up two pairs
of weo trousers for each of the boys
at CO cents each. The wash trousers
will be worn on very warm Jays, and
on chilly mornings the boys will don
woolen trousers.
The sailor suit is gaining rather than
losing in popularity, and the small boy
who has been togged out all Summer In
one-plocc or two-piece 1 inert suits built
on the Russian blouse order with white
socks and patent leather "trimmings,"
welcomes with effusion a school suit on
simple sailor lines.
A pretty Fall model shows a galatea
cloth In black and white shepherd's
plaid, with shield and sleeve insignia
done In scarlet. With this Is worn a
brilliant scarlet tie. Dark red. dark
blue and brown linen sailor cults are
trimmed with white braid and white
ornaments, while pretty suits are
shown in all-Tvhlto linen or a white
ground, striped with dark blue, dark
red or dark green, and made up with
cuffs, sailor collar and belt of the lark
colored linen, stitched with white or
trimmed with narrow, flat white braid.
With most of the sailor suits straight
knee-lcngth pants are worn, but with
the Russian blouse the trousers are
full, Zouavo fashion, and 'held to the
knee with rubber.
For early Fall wear mothers who
make blouses at heme are using a non
shrlnkable flannel, rather light in
weight, that will wash. This comes in
gray,-tan and dnrk blue, and the trou
sers can be ordered from a tailor, ma
terial provided, of course, for 50 cents.
Two blouses should be made for each
pair of wee pants.
s
Mothers who have the Umo to make
Fall and Summer garments for their
small boys insist that one home-made
suit will outwear two ready-made suits,
and the making is largely a matter of
mechanical accuracy. Onco the pattern
fits the child, tho success of the gar
ment depends upon Its neat finish.
One wise mother who has not the
gift of fashioning raiment for small
boys never allows her youngsters to don
a new suit, bought ready made, until
she has run up every seam which she
can reach with her machine, and sewed
on all buttons, and recast all button
holes. In this way she prolongs the life
of tho garment and forestalls frequent
repairs.
As soon as a boy passes the kinder
garten stage ho longs for trousers and
coats "like papa's," and these sturdy
Iwo-pioce suits In tweeds and cheviots
are, after all, a much better investment
than moro fanciful toggery. When tho
coat Is worn only to and from school,
during early Fall days, and cast aside
on particularly warm ones, a blouso
with a collarless shield is worn. Later
on a soft negligee shirt Is substituted.
This has a narrow turnover collar of
tho same material.
The Windsor tie promises to be the
thing for boys this year. Instead of the
more boyish striped tie In which the
average youngster fairly revels. Wash
Windsor tie3 are offered as low as 15
cents, or two for a quarter. In plain and
striped zephyr ginghams, and In myriad
colors. They are infinitely more tidy
than the silk ones, which soil so quick
ly. And, lastly, the boy is right in his
demand for a cap for school wear. No
hat has yet been built which will meet
the demands of a boy or withstand his
hard usage.
First school raiment for little girls
should be extremely simple, and a one
piece rock or a waist and skirt Joined
by beading or piping, or belt, is far
mora comfortable than the daintiest
two-piece costume ever concocted.
One mother who feels that Hhe must
economizo in laundry bills has picked
up a genuine bargain In real linen
crash, which she la making Into one
piece school frocks for her little daugh-
ter. One frock has a guimpo with
sleeves, made from coarse allover Ham
burg embroidery, which combines well
with the natural-colored linen crash,
and the waist line of the little garment
Is suggested by a loose belt of the
crash, covered with the Hamburg.
Another dress Is laid In pleats from
the shoulder, Russian blouse fashion,
and flares broadly around the bottom.
This has a deep collar and turnback
cuffs, as well as a belt, of the crash,
worked in scallops of mercerized floss.
The crash requires no starching, and
launders easily.
A pretty design in natural-colorsd
linen has tho same Russian blouse ef
fect, but is set oft by collars and cuffs
of natural colored embroidery with the
pattern done In scarlet floss. A touch
of scarlet or vivid blue lends pictur
esqueness to a school dress, and always
pleasos Its little wearer.
Pretty school dresses are evolved
from a mercerized taffeta In black and
white check, which is selling now for
19 and 23 cents per yard, according to
the quality. Piped with scarlet, and set
off by scarlet ornaments on the shield
or on th siocves, this makes a pretty
sailor suit for a kindergarten glrllo.
Some suitable patterns In challlc are
also offered for Juvenile Fall wear, and
there Is a marked revival of the apron
custom.
Pretty Summer frocks which mothers
know will be outgrown ere next Sum
mer rolls round enn bo worked over Into
aprons. The Mother Hubbard or Kato
Greenaway pattern, with straps over tho
shoulder, make the best of all patterns
for school wear, and when tho little
girl finds that all her small friends are
togged out In the same practical fash
Ion she will make no further objection
to aprons.
KATHERINE ANDERSON.
Dainty Home-Made Ices and C
reams
FROM all over the land arises tho cry
for America's Summer dish, ice cream.
In reply, the city housewife orders by
telephone from the caterer, or sends
her one maid around the corner to the
nearest candy shop for her frozon des
sert. Her country or suburban cousin
freezes her own cream, and the family
of the latter gains by -the proceeding.
High-priced city caterers offer a frozen
custard to which cream has been added,
the cheaper shops adulterate ingredi
ents from milk to flavoring, until the mix
ture ferments in anything but an abso
lutely healthy stomach.
Given one of the new kind sof feezera
and an energetic, interested young as
sistant to turn the dasher, any house
wife can make her own frozen desserts
rapidly and inexpensively. Sho should
remember that cream swells with freez
ing, and that at least half of tho liquid
should be "scalded and cooled before the
freezing is undertaken. To this half,
she adds the rest of the cream beaten
or whipped smoothly.
Vanilla is not only the most popuYar
flavor in ice cream, but it can bo used
as the foundation for many fancy des
serts. Scald one cup of unskimmed milk
and one cup of cream with one
cup of sugar. Sot away to cool thor
oughly. When quite cold, add two cups
of whipped cream and vanilla to taste.
Have ready plenty of Ice which has been
pounded in a .burlap or canvas sack, for
which purpose a wooden mallet with a.
short handle la best. Many women use
"the flat side of an ax and are exhausted
by the task. A wooden mallet can be
bought for a quarter. Pour the mixture
Into the can, adjust the beater, fasten
ten the cap securely and pack with the
crushed ice and rock salt in tho propor
tion of three pajjts lco to one of salt,
and the finer the ice tho quicker tho freez
ing. Have a reserve stock of crushed
lco to All up tho freezer as fast as the
first lot melts. When tho crank moves
slowly and heavily, wipe off tho lop of
the can. open It and if tho mixture 'is of
the consistency of cornmeal mush, re
move the beater, taka a long wooden
ladle and beat the mixture until your
arm aches. This will give it a smooth,
velvety finiBh. Put on tho top, drive a
cork firmly into the round opening in the
top, cover with old carpet or burlap and
allow the cream to stand an hour or so
before serving, as this mellows the flavor,
packing with plenty of fresh Ice.
Ice cream sandwiches make a dainty
dessert. Bako an oblong loaf of sponge
cake. When cold, cut in slices half as-
inch thick and make into sandwiches,
with a half-inch layer of tho crfram to
two of tho cake.
Raspberry Jelly with Cream Filling
Soak half a box of gelatine in a cup
of cold water. Place over the fire a
stewpan containing one cup of sugar; a
cup of water and tho thinly pared rind
of two lemons. Let this mixture sim
mer ten minutes, lift out the lemon peel
and add two pounds of fresh raspber
ries, stewing until the juice is. drawn out
qf the fruit. Strain this juice, hot, ovor
the gelatine, making sure that the latter
is thoroughly dissolved. Whon cool, add
a dash of maraschino or sherry, if you
use liquor in cooking, pour into a mould
with a hollow In tho center and set
away to form. Turn out on a platter
and fill the hollow in -the center with
vanilla lco cream. .
Hot Chocolate Sauce for Serving With
Vanilla Cream Boll half a cup of su
gar and the same quantity of water
for five minutes and set aside to cool.
In a double boiler melt one-fourth of
a pound of unsweetened or baker's
chocolate, add to this the sugar syrup
and one tcaspoonful of vanilla, and
leave it standing over the hot water
until time to serve tho cream, then
pour a little of tho sauce over each por
tion. Tho hot chocolate sauce made
famous by Huyler is mado as follows:
Grate two ounces of chocolate, add one
fourth of a tcaspoonful of cinnamon, two
cups of sugar, one-half cup of water and
four tablespoonfuls of sweet -cream. Boll
without stirring until it forms- a soft ball
when dropped Into Ice cold water. Servo
at onco over vanilla ice cream."
Cherry Sauce Stem and stone two
cups of cherrieB, and add tho bruised
kernels of half a dozen. Sweeten - to
taste and let thiB mixture stand for half
an hour.- Then bring to a boll, strain
through a Jelly bag and to every cup cf
juice allow one tcaspoonful of arrow
root wet In cold water. Cook this mix
ture flvo minutes, being careful not to
burn, and set away to chilL Serve cold
over vanilla lco cream. Peaches may
be substituted for cherries, preserving
tho samo proportions of Juice and arrow
root. Cherries are plentiful in almost all
markets, and they make delicious frozen
mixtures. For cherry Ice allow one quart
of the fruit, stemmed, stoned and washed,
and mash this thoroughly with two cups
of sugar, add the juice of one lemon,
strained, and one quart of cold water. If
the cherry skins are not desired strain
this mixture, but quite generally the pulp
and skin arc permitted to remain. Freeze
as dlrecteX tor vanilla Ice cream.
Another recipe for- cherry ice requires
cooking as follows: Scald one quart of
ripe oxheart cherries, and squeeze out
the Juice as for Jelly. Allow for each
cup of this juice one of wator and one
of sugar. Boll the water and sugar to
gether forfive minutes, skim, cool and
add tho cherry juice and one-fourth of a
cup of lemon Juice. Freeze hard, and
when serving, top oft each portion with
a bunch of cherries with a leaf of tho
same.
Chocolate Frappe Place two squares or
ounces of baker's chocolate into a double
boiler. When it has melted, add ono
quart of milk which has been warmed
slightly; two tablespoons of sugar. Cover
and boll five minutes. Then whip with
an egg beater until very smooth and set
away to cool. Freeze as you would Ice
cream until thfe mixture Is soft and
mushy, not firm and smooth, and serve
at once with whipped cream which has
been sweetened with pulverized sugar and
flavored delicately with vanilla.
When a hostess desires to carry out a
color scheme In her midsummer lunch
con or dinner, the sherbert or dessert
may be colored accordingly. A delicious
green lco is mint. Bruise and steep six
mint leaves In one-half cup of lemon
juice for fifteen minutes; strain into a
quart of boiling water In which two cups
of sugar have been dissolved. When cold,
strain again and frcczo as for vanilla lco
cream.
Bisque lco Cream Uso as the founda
tion the recipe for vanilla ice cream, and
when you heat tho mixture of milk and
cream, add to each pint a cup of maca
roons, dried and crumpled or rolled fine.
Flavor delicately with a mixture of al
mond -and vanilla.
A Little Episode in Bohemia
By Elfrld Bingham, author of "Art
Thou tho Man?"
SHE was an actress not a star or a
' leading woman, but a demure
looking, unimportant member of tho
Luckett Summer stock company at
Hartford. In the house whero sho
lived all tho men loved her, and sho
liked all tho men in a desultory sort
of way. It, was not hor custom to like
people in any other way especially
men.
Notwithstanding whlch, she believed
flrznly that she was a bohemlan. "To
bo a bohemlan," sho explained. "Is
merely to bo a 'good fellow.' It isn't
necessary to woar soiled linen or oven
to borrow money." Her other ideas
were as radical. She believed that
good fellowship knew so sex, and to
prove her theory sho founded a sort
of .clique in (whlch there was the ut
most spirit of camaraderie, and It
made no difference whether one woro
trousers or skirts. Equality, "frater
nity and pretzels wero tho pillars of
this set, which was dominated largely
by a young chap who affected a soft
hat in hot weather and smokod a pipe.
He also believed in the elimination of
the question of sex.
- The clique prospered and the rooms
of the unimportant member were ever
lastingly full of bright people, who
were anxious to adopt the Idea until
they met the woman and saw bovr well
she carried it out. Her whole heart
was in the demonstration, and nothing
pleased her more than its success. As
times grew brighter and" the stay of
tho .stock company was assured she
would occasionally spend money on in
formal dinners and suppers, and her
chums returned In kind so generously
that tho days becamo long rounds of
Jollity. The girls woro compelled to
pay as freely as tho boys, for woro
they not all equal? "Surclyl" ex
claimed the youth who smoked the
pipe.
One of theic girls dropped in early
of a morning in July and found hor
hostess in tears. All sympathy, sho
seated herself beside the unimportant
member and began quizzing. Littlo by
Httlo tho tale came out. The unimpor
tant member was weeping over the
corpse of her theories.
"It's tho fault of the men,'! sho
whimpered. "They never can forget
tho fact that they are men and that
wo are women, and there's no use try
ing to make them. Just as soon as you
got ono to a point whero only mental
ity is in evidence, ho forgets every
thing he has been taught and goes
back to tho beginning."
"All of fhem?" inquired tho visitor.
"Yes, alL"
"But the youth who smokes his pipe
every evenragr
"The first to forget tho principles of
comradeship. An hour ago in this
room he proposed to me and and
oh. that isn't tho worst! I accepted
him!"
Serving Beverages in Midsummer
Fruit "breaks.
London Chronicle.
In a garden at Wlthlngton, England,
are to be seen a gooseberry bush
growing from the trunk of a damson
tree, and a current bush emorging from
tho trunk of an apple tree.
SUMMER service of beverages, wheth
er hot or cold, has developed into an
art. To Its charm, manufacturers of ta
bleware have added many fascinations in
china, glass and metal. They offer every
possible Inducement, also, to outdoor
service.
In many homes, both city and country,
tho after-dinner coffee 13 enjoyed eltSer
on. the porch or In the side or back-yard.
For this service, tho equipment easiest
to handle includes a small, stout table,
with a tray on which rests tho German
drip coffee pot in copper or nickel, with
its dome of clear glass In which the cof
fee bubbles In richest brown tones. These
triple drip pots require no additional hot
water facilities, as tho lower compart
ment holds an alcohol lamp which boils
the water right in tho pot and drives it
upward to percolato through the pulver
ed coffee and be drawn off from a
faucet, after tho fashion of an old style
coffee urn. Trays come to match these
pots, and the entire equipment in a large
family size can bo secured for $10 or less.
Larger trays, big enough to hold. In addi-
Uon to tho pot, a sugar bowl, cream
piicner ana naix a aozcu truu. tuuia .
triflo higher.
When Iced tea Is served, the up-to-date
hostess makes It before the eyes of her
guest. Tho servant brings In tho usual
tea equipment, a brightly burnished cop
per or nickel tea kettle - swung over an
alcohol lamp, one of the new squat tea
pots in Japanese ware (and the uglier
these are the better, tho more sugges
tive of demons or monsters "or idols, the
'more popular) and a tea caddy to match.
The mistress brings the water to boll
and by this time the servant or a daugh-
ter of the household has returned with a
tray covered with tall, slender glasses
filled with coarsely chopped ice. The tea
is brewed quickly and poured ovor tho
chopped ice to, chill, a dash of pulverized
sugar and a slice of lemon peel being
added last. Amplo supplies of Ice must
be at hand for the service.
Where the tea Is brewed In tho kitchen,
it may be poured ovor chopped ice in a
pitcher, and when Ice-cold, a sprig of
fresh mint leaves, frosted lightly with
powdered sugar, or a spray of nasturtium
blooms and leaves Is thrust into the neck
of the pitcher, or laid at its side on the
tray. Tea brewed In the morning and
allowed to stand all day in tho refrigera
tor may save trouble for the housewife
at the last moment, but it Is less palata
ble than the freshly brewed article. Many
housewives follow the French custom
and pass- with tho Iced tea the tiniest of
wafers v or macaroons, smaller than a sil
ver quarter. With these go also a bowl
of pulverized sugar and very thin slices
of lemon.
Every woman who has dined at, a res
taurant on a warm Summer niht has
admired tho cool, refreshing appearanco
of the various wine "cups" served to
Summer diners. This can he imitated
cleverly In fruit punches. Take as your
foundation a rich lemonade. Slice the
lemons and lay them in alternate layers
with sugar and grated pineapple. Allow
this mixture to stand for an hour or
more, then add water In the proportion
of a pint to every lemon. Strain over
plenty of Ice, add an orange, washed and
sliced very thin, and a few maraschino
cherries, top oft with frosted mint leaves
and serve Ih claret glasses.
Grape juice may be added to lemon
ade for a rich and toothsome drink, but
with this as with all Summer bevorages.
the tinkle of Ice must sound clearly, cool
ly. Iced coffee served In slender parfalt
goblets, which are about six inches In
depth and set on a standard, is qulto
popular this Summer. It" Is best when
made from fresh coffee as for aftor
dinner service, then poured off Into a
bottle and packed in salt and ice until
almost frozen. It Is then brought out
upon the porch or Into the garden in
the tall, gracoful glasses, topped oft
by whipped cream. Thin wafers and pul
verized sugar may be passed with It.
though If the cream is sweetened with a
liberal hand whon whipped, tho addi
tional sugar may not be needed.
The new pitchers are either very tall,
tapering steadily toward the top or they
are very low and squat. In the first
Instance, the top quite frequently shows
a rim of silver, plain or beaten In somo
appropriate design. A beautiful model
has a rim of silver grapes, with a grace
ful, depressed leaf for the Hp. Grap
vines, hung with fruit and leaves, run
down' the entire handle.
Some of the punch bowls which may bo
used for lemonade or any sort of fruit
punch, also show these rims of silver,
with a silver tray and low, squat glasses
to match The low glass is by all odds
tho safest for serving Summer drinks out
doors. The high-priced cut glass sets
are imitated cleverly In American waro
with a good quality of plate rim. A pret
ty punch service for Summer use Is a
remarkably good imitation of Bohomlan
glass, showing golden grapes on a deli
cate green glass ground. This includes
a good-sized round tray with up-turned
rim. a three-quart bowl and six glasses,
all for Ave dollars. Served with a spray
of pink or white roses or sweet peas hiW
across the tray, this would be delight
fully Summery and appetizing.
A Real Daughter df the Revolution
THE 100th birthday of Mrs. Drusllla
Hall Johnson was celebrated with
unique ceremonies In the Edwards Con
gregational Church, Northampton, Mass..
a fewdays ago. The service was con
ducted by Mre. Johnson's son, the Rev.
Dr. 31. A. Johnson, of Cincinnati, and
her grandson, the Rev. Walter Do For
est Johnson, of Wllkesbarre, Pa. Both
axe Episcopal clergymen.
The experiences of a century have not
dimmed Mrs. Johnson's enjoyment of life.
Thoush her sight and hearing are Im
paired, her vigor, both mental and phy
sical. Is noteworthy. She rises In good
season, generally between 7 and S o'clock.
She performs light domestic tasks, takes
a nap or two, and converses much. Sho
retires not later than 8 o'clock in the
evening.
Mrs; Johnson's father. Aaron Hall, left
Harvard to join the Continental Army,
in which he served six years. He wit
nessed the execution of Major Andre, and
was afterward captured and sent to Eng
land. Her grandfather was one of the
minute men of Lexington and Concord,
and one of the committee that drafted
the constitution of Massachusetts.
Seventy-flvo years ago, when Mrs.
Johnson was a teacher In Westhampton.
she lived In Edward Everett Hate's
grandfather's family. The Unitarian
creed was at that time generally consid
ered unthinkable heresy, and Mrs. John
son was often cautioned by Dr. Haie 9
grandfather against the "false doctrine."
little dreaming that the young grandson
of her counselor would one day become
the foremost exponent of Unitarianism in
the United States. A few years ago Mrs.
Johnson and Dr. Hale enjoyed a hearty
laugh over the circumstance.
When Mrs. Johnson was a girl of 19 or
30 she met General Lafayette. She re
calls distinctly that the General seemty
surprised as well as delighted with tho
spontaneity of the continuous ovation
which marked his progress through tho
country.
Mrs. Johnson was 92 years old befero
she saw the ocean. On her 97th birthday
she gave a -trolley ride-to neighbors who
were more than 70 years old.