plf 42 E SUXDAY OREGOyiAy. POBTIAyP. MARCH 11, 1906. ,
' I
MERb MAX Is relegated to theback
ground of the home circle, "just
now. and must needs confide to' his
pine his "shop" talk or his views on.
anything of masculine Interest the wo;
mcH folks are talking clothes hats In
particular as Easter looms up in the
nearby future. And these same ' women
folks are debating the question: Shall
we adhere to the custom of the smart
I'Hrlsiennc and don" our straw hats before
ICastor day or shall we fellow the llme
Itonorcd custom of wearing them first -to
church on Easter morn?. Paris women
decree that the smartest of their sex do
not await the end of Lent to wear their
straw hats, but sally forth in the gayest
of them any time after the middle of
March. They do not like to feel that
they are ono In the great parade of worn-for-the-lirst-tlmc
bonnets.
In any event, milady may be fashion
able this season either In a large hat or
one fashioned after the tiniest models.
She need not lament the fact, as she. has
been forced to In former seasons, that
mall hats are the style and she looks
hideous In one: nor that large hats, which
arc the only fashionable headgear, make
her look like, a fright. She may select
either a big flat hat or a small, turban
like creation and still be fashionable, pro
vided It is along the approved lines of
Madam Mode. '06. To be becoming or to
be fashionably hatted Is not the question
today; be both.
And the selection of a hat may make
The Feminine Art of Playing -Hostess
Many "Women Do Xot Appear to Advantage Until They Arc Seen In Their Own Homes.
FREQUENTJii"" you have met a girl
or young matron here or there at
the thoater. across the bridge table,
nt a reception and. further than to ex
change a bit of small talk and a passing
handshake, you did not notice her; she
made no Impression upon you. Again you
meet the same young woman, this time
in her own home behind her own tea
table, at the head of her receiving line,
and you open your eyes in astonishment
and wonder why it was that you had
failed to recognize In her the charming
woman she now appears. She is one of
the most gracious hostesses it has-been
your pleasure to serve; she made you
feel when you arrived that you were the
one person for whom she had been wait
ing; that the "pleasure of the occasion was
complete now that j'oiir presence was
supplied.
It is distinctively a feminine art, this
knack of playing hostess, and there are
few accomplishments which stand a wom
an in better stead than that of knowing
how to entertain.. And by entertaining Is
not necessarily meant giving . dinners,
dances, receptions and card parties It Is
simply the art of making the peoplo who
frequent j-our home feel that they are
welcome that It is a pleasure for you to
have them come to you. It is a charm
a man and especially a man of social
position seeks in his wife; it is an art a
lather covets in his daughters.
Many a man has been captured on his
first visit to a girl's home even when ho
has met her time .and again at his friends'
houses. In business, maybe, or in vari
ous social bypaths, without so much as
having experienced a quickened heartbeat.
It dawns upon his dense masculine brain,
all of a sudden, that sho is charming
that he should have noticed her attrac
tions before. And all because, for the
first time, he liad been in her presence
while she was reigning over her own little
kingdom, her home.
There are so many "fine points a hostess
must observe, to be a real success. Over
her tea table the tactful woman never
says, "Will 'you bave another cup of
tea?" She says, "Let me give you some
tea," thus implying that tho guest has
not before tried her brew, even though
the hostess knows for a certainty that
she has filled the guest's cup- three times.
Tho former manner of putting tho invi
tation proclaims to the other guests. that
thero is to bo "more" tea, and the" sen
sitive participant of the hostess' hospi
tality, even though it is not unpardonable
to accept of another cup, feels that every
one hears the qualifying adjective.
In the same way. the hostess at her
own Httlo family dlnnpr party does not
ask her guest to have some ""more" peas.
She never says, "Bettina, Ive Mr. Jones
'another .glass ,9f water." It is a nice
little, distinction, and it divides Ihe lad-
less from the tactful method.
No matter, now ; disappointed a hostess.
may .te upon 'seeing a woman caller ap
proach her doorstep, she never shows It,
though that matter is really one of breed
ing rather than the acquired charm of
being -gracious In one s own house.
To fering out of each guest what he or
she most- desires to talk about is a rare
knack among women, and nowhere is it
so muoh to her advantage to exercise as
in her home. The person who has spent
an hour: or even a lew minutes, discuss
ing the. subject which Interests .him or her
most feels that the time has been well
spcat,and goes away with recollections
of having made a happy visit. A hostess
never talks about herself: she moves
about among her 'guests with a word for
each on-sis own fojMcj nyaklgg Unm feci
or mar-thc cffcct-ofan entire toilet. Is It,
then, any wonder that the sex feminine
spends so much time discussing the hat
problem?" One word" should be said as to
the buying of a hat. No .woman should
decide on a hat when she has seen It
only while sitting in front or the splendid
mirrors in the show room of a millinery
establishment. Many a hat which loolcs
-well when tho prospective purchaser saw
only her head and shoulders In the mirror
proved absolutely unsuitcd to 'her style
when she stood up some distance from a
full-length glass. The hat should not be
confined only to Its appearance on the
coiffure, but should be viewed from a dis
tancethe tout ensemble should be con
sidered. For Instance, a short girl may
look stunning in a large flat hat when
only her head and shoulders are taken
Into consideration; but let that same girl
come toward you on the street and see
what the large flat hat makes her look
like. By the same token, the tall, slender
girl should not wear a narrow, highly
trimmed bonnet If she would look her
best.
Many of the Easter hate have the same
lines as the models shown in the Autumn,
though in the heavier straws It Is diffi
cult to givo tho hat the many turnings
and twisting and bendings that the pli
able felts and velvets and silks look on.
No one color seems to predominate In
the late Spring and early Summer hats
unless it is the color which It is said is
not a color white. There arc white chip
that she nas sought him out for the very
purposo of that conversation.
When she cannot linger for more than
a moment with each gnest, as Is the case
when a woman Is entertaining a number
of persons formally, the cleverest thing to
do Is to present to each other two persons
whom she knows wljl easily find a com
mon mooting ground, and thoreby bo at
case. Frequently it takes much maneu
vering to get such little groups of guests
together without seeming to drag them
Into the same spot by obvious methods.
A woman renowned for her iilco tact
and charm as a hostess found upon her
hands at a meeting of a woman's guild
of a church a member who seemed ut
terly apart from every one else, a woman
whom no one seemed to know, and to
whom no one talked, being unable to draw
her out into conversation.
The hostess racked her brain for a
topic which would bring an enthusiastic
light into her guest's eyes. Although It
was only in the direct times of strcrs
that milady had lo resort to so common
place a topic as Uie weather, she resorted
to it on this occasion.
"Isn't this the. oddest Winter weather
we ever have experienced?" she asked,
Irvine to miikf th rtn Tmnt.
interesting while she sought still further
fora leader.
"Odd! VPS " saM tlin R.nmor i
- - ' w , UUl MIC
brightened tin as she wnt nn . i
makes me tolerato this part of tiie world.
uincs me Dacic to California." 2sow
mere was a real light In her eyes.
At once, the quick perception of tho
hostess saw what it was: the woman was
lonelv In th Rst .
herself to living in this part of the world;
nothing interested her. Then, like a flash.
it occurred to ber that r 4ul
party was an enthnsinf -Kn. -n?
crn state. Problem, How to get the two
toforco Jt conversat,on wthout seeming
In a few mlmitoc v.., .1 ... -
by means of adjusting the window blinds
io u. ueu-cr angle for letting light Into
the corner wher tho (fnMi .
??r'he. tzcttviay suggested that the
tc4 ciiujusiasi would find the
light better for hor enrt t ji
over In the same corner.
were together " was not a
difficult task flter a f.
lead the conversation r,n-i ..
This she did. and all with such nice tact
that she was soon left entirely out of It
all. which was what sho w i.i
now that the lonely guest was interested!
"iubi mans you Jor the Happiest aft
ernoon I have spent in tho East, Mrs.
Wellington," said the woman from Cali
fornia, when she left. "I shall come
again if I may."
All these are little things, but they are
the flno points which a clever hostess
watches. She, never, lets a guest go away
from her homo feeling that she has been
neglected.
Such courtesies as remembering how
one's friends like tea or coffee, whether it
Js "two umps or one,lemon or cream; the
faculty for recalling- meetings and con
versations; the art of turning eff an un
pleasant or undesirable topic are all to be
stored away in the memory box of the
aspiring hostess.
The faculty lor keeping off the toes of
your guests and of seeing that these
same figurative toes are not trodden on
by those "who their owners may brush
up .against, is not the least difAeuIt of a
woman's duties in. her ewa home. It
isn't always easy to recall at an Instant's
warninp that Jri Rn nJ Srt'a Kraftint
ran away with a circus rider, and to pass
on. tnc tghivk 01 some one aiong. tnc line
of such escapades without making the
swucn ot conversation, odtious.
J tact.had at ber right.a young .manwhom
iw'Ls V;.
hats, while straws, while horsehair, lace. !
linen and tulle, and each one Is trimmed
she knew very well, and among the
guests at the table was a widow whose
husband had been drowned while out In
a motorboat on tho Sound. Quite nat
urally, the current topics In the news
papers were brought up, among which
happened to be an account of a grew
some accident of the day before, which
resulted In the drowning of some young
persons. The hostess, having read of the
accident, knew It was very similar ln.de
tall to that which had bereaved her
guest. She also knew that the young
man at her side would never slop to com
pare the similarity and would go with his
nccount of the accident to the bitterest
detail.
At the risk of her own reputation, she
interrupted the narrative several times
as carefully as was possible, and then,
moved to strategic measures she upset
her tumbler of water over the table to
ward the young man, thus, for the mo
ment, switching his train -of thought,
when she easily led- it Into other chan
nels. This was an exaggerated case, and it
Tallow Candles
SLOWLY but surely, the little old-fash,
loned candle has wdeged itself Into a
place of prominence in the modern house
hold, and dealers are vicing with each
other In an effort to dig out the greasiest,
most tarnished and antique-looking as
sortment of candlesticks to strike the fan
cy of milady who prefers to see her tallow
dip flicker forth from an ancient setting.
Many hostesses today arc lighting their
rooms especially the dining-room entire
ly with candles; and candies cans tho pa
per and silken shades which In the past
two or three years have formed so con
spicuous a portion of the adornment of
candlestick and candelabrum. The ef
fect is softer and more becoming than
gas or electricity, and it has the added
charm of being within the reach of al
most every woman. To have candlelight.
,a hostess need not necessarily have expen
sive sticks, though, if her purse will per
mit of It, she may put any amount of
money into them.
, Tho tall brass candlestick has como
much into vogue of late, especially in
studio apartments, although during tho
last few months it has been & noticeable
feature of the drawing-room, living-room
or library, that it has cither on its man
tel, its book shelves, piano or wall brack
ets, a pair or more of sticks with lighted
candles. Placed beforo a mirror on a
mantelpiece, a pair of candlesticks arc
effective and give an amazingly satisfac
tory light.
The old-fashioned brass candelabrum
with whirling branches has come into evi
dence again, as have the brass brackets
which may be pulled out from the wall
for 12 or 16 Inches when in use and
pressed back into a short bracket during
the day. Up in the attics there arc prob
ably many of the latter sort of candle
holders which could be made presentable
with a little cleaning.
Even the old snuffers used years and
years ago, have been resurrected. Many
of these found- In the better class, of shops
are genuine antiques and resemble noth
ing so much as a heavy brass or silver
pair of shears with a metal box attached
.to one point. Some of the snuffers are
made from hammered brass, some from
Iron.
The flat, squatty little candlestick, large
enough to hold a plumber's candle, has
put in appearance, too, with Its brass ex
tinguisher attached by means of a small
,1 . -
in the mos.t chic of white bows, flowers.
leathery wreaths and- snucy aigrctu
Is seldom that a woman must resort o
such an extreme; yet, in the instanvc
sighted the hostess realized that Jhc
pleasure of the widow's evening woula be
Irrevocably marred if she must HstonVto
the details of the drowning, and sne.
therefore, employed this method of d
verting the young man. Afterward, sh
took It utwn herself to reprimand th'
man for his thoughtlessness.
There Is much in the way In which a
hostess shakes thehand of her arriving
guests. A good, hearty, sincere hand
shake goes far toward making a person
think he has come to a lioutcc where his
presence Is genuinely wanted.
"Yea: I like' her." said a girl, after
having left tho apartment of a bride.
"She took my hand in such a warm wel
come the minute I met her that she mado
me feel at homo at once. So many girls
don't do that to other girls. They hurry
you past, so they can make their impres
sion on the man you have with you. You
arc a mere detail the real guest Js com
ing." Quick wits, thoughtfulncss and tact arc
what go to make a hostess a success, and
so many women arc not a success at
anything else any one specific thing so
why not let them try to be a good hos
tess, a good entertainer?
SAL.IA CIIAMBERLIN.
Again in Voue
chain. Tills Is the cleanest sort of can
dlestick to use unless a snuffer Is always
lying conveniently by to snuff oft the
wick and prevent wax from tumbling
down over the stick and onto the tabic.
In Damascus brass arc found many can
dlesticks of unique design and many or
the little, old shops in the foreign quar
ters of the cities have them for sale It
matters not whether they are made In
America or Continental Europe, tho effect
is the same.
The exquisite crystal, cut glass, silver
and gold candelabra, together with those
fashioned from art materials and studded
with paste and real gems, are to be pur
chased by those who can afford them, and
the Jewelers aro showing some rare de
signs in them.
Burnt wood candlesticks ,can be made
by the girl who does pyrography work,
the plain wooden sticks being obtainable
at almost any material department. The
hand-painted variety, too, is much in fa
vor for the dressing tablo or desk, and
In this way the color scheme of tho room
may easily be respected forget-me-nots
for tho blue room roses for the pink
buttercups for thej.'ellow.
But tho shade has disappeared and tho
candlelight flickers undimmed and thus
more practically as a method of lighting.
Sonic Tongue Twisters
"A growing gleam glow'ing green."
"The bleak breeze blighted the bright
broom blossoms."
"Flesh of freshly dried flying flsh."
It Is simply impossible for any one to
repeat these three sentences fast. 'They
aro the gems of a collection of tongue
twisters that an elocutionist has made.
And almost equally difficult, are the fol
lowing, taken at random from the elocu
tionist's collection of more than 200 tongue
twisters:
"Six thick thistle sticks."
"Two toads tried to trot to. Tedbury."
"Give Grimes Jim's great gilt gig whip."
"Strict, strong Stephen Stringer snared
slickly six sickly silky snakes."
"She stood at the door of Mrs. Smith's
fish sauce shop, welcoming him in." St.
Louis Globe-Democrat.
Xot the Only Reason.
Lady Poor -man: are you married?
Beggar Well, no but I'm deserving o
sympathy fer all that! .
,.-i - -- .
For"iho girl who fancies white In her
millinery there la no end 'of variety. And
with these white hats she will wear the
long, white flirtation veil trailing off the
brim as If It would fly away at any mo
ment.
Some of the quaint little hats which will
be jtvorn much during the early Summer
look for all the world as If our great
Crcidmothcr had hauled them out of her
chejit In the attic and passed them over
to lip without so much as straightening
out, the mashed-In crown or brushing off
tliri faded petals of the posies. They are
the sort of headpieces we are wont to se
lect to wear with an old-fashioned mas
querade costume, when we haunt the cos
tumcr's establishment.
Ono Imported model displayed as it
came from the great trunk was of Milan
straw, shaped like a berry bowl, but hav
ing a very narrow brim turned down as a
college youth turns down the front of his
cap. Standing up on one side of the
crown was a jpray of forget-me-nots with
one pink rosebud. Entwined about the
crown was a changeable twist of shlm
mery veiling. That was all; yet It was
smart, and. properly worn, would add
much to milady's Springtime attire-.
Another model had for its foundation a
On the Making of an Ordinary Cook
3Iorc About Pastry by Miss Xilliuii E. Tingle, Director Portland School of Domestic Science,
IF TIIE simple pastry described last
week Is not sufficiently rich to suit
your taste, or it you have particular
designs against the digestion of the pcr
fons who eat your pies, then take longer
.time and more shortening and make
"flaky paste" instead of "short crust."
Since In making tho short crust you
worked Into the flour nearly or quite as
much shortening as you could without
making a sticky mass. It Is plain you will
havtt to use some other way of getting
the fcxtra fat into your mixture.
Suppose you take one-third of a cup of
shortening to each cup of flour a com
nijjp proportion you will divide it Into
two. parts. You work half the shortening
Into the flour, lightly, with finger tips,
as. you did for short crust, and mix the
paste with cold water in the same way.
No baking powder is needed for this, but
don't forget tho salt, particularly It you
are using lard or unsaltcd vegetable
shortening.
The paste should be pliable, but not
sticky, and should leave the bowl clean.
Turn it out on a floured board, "magic
cover," or stlfl paper, pat out a little
with a few light strokes of the rolling
pin. Into a neat oblong piece, and roll
out Into a long rather narrow strip,
say, about three times as long as It
Is broad. Keep the edges even. Now
take the other halt of your shortening
and spread it over the paste, or put It on
in little "dabs" at regular intervals,
leaving about an inch margin all around,,
so that the fat may not squeeze through
and stick to your board.
Next fold it In three, lengthwise, and
turn the resulting square piece half way
round, so that the open ends are towards
you. Press ihese ends rather sharply to
gether to Inclose some air, then bring
down your rolling pin on top so as to
make two or three ridges and prevent
the inclosed air from forming one large
bubble. You arc aiming to get a number
of alternate layers of paste and air. On
heating, this air will expand, thus mak
ing your paste riso and giving the de
sired flaky texture. Consequently you
have to roll out your paste again, fold,
half turn, pat and repeat this process
until three or even four "turns" in all
have been given, and a corresponding
number of thin layers have been formed.
Then roll out to fit your - pie plate, or
patty tins.
Puff paste is made on a similar prin
ciple, but I do riot proposo to give in
structlons for making it, since the or
dinary cook may better devote her time
and attention to less expensive and more
digestible matter. Indeed, my experience
is that very few people, even among those
who dare to cat it. really like it for
itself, but rather for the "filling" which
accompanies it. or because they consider
patties made from it "the proper thing"
on certain occasions and therefore mean
to like them, or perish in tee attempt.
Some of them do perish at least as far
as digestion Is concerned.
-Let me now remind you that there are
other dessert dishes to be made from
pai-try either short or flaky as well ,as
the ordinary kinds of pie that some of us
grow so weary of. Little tarts and turn
overs are a welcome change, and mbny
different fillings can be used for them.
plateau of satiny white braid mounted on
a bandeau winch, would fit closely', onto
the head, but being- built considerably
higher on the left side, where quantities
of ribbon, roscttcd. wsis tucked In to He
on the- hair. This ribbon was In the rose
pink shades. The crown was made en
tirely of loops of ribbon In the same
shades, and a wreath of dainty litjtle
pompadour roses encircled the satlny
brlm. The ribbon underneath was shirred
through the center to form rosettes. At
the back the brim was bent down sharply
to meet the bcrlbboned bandeau.
Though the little Empire shade Is not
so dressy as many of the other late
models, it promises to be popular during
the entire Summer. It Is made, most
often, of Panama straw, not the stiff
quality of which men's hats arc built,
but a soft, pliable sort, capable of grace
ful bending and twisting. The crown Is
high, derby-shaped, and the brim is the
original Panama shape, turned up all
around, but flaring out in one place or
another as the milliner's art desired it.
where a fluffy tip 13 Inserted and floats
off gracefully to the Bide.
Another Panama shape has the brim
turned up smartly all around except just
In the ceritcr of the front, where It is
caught and tacked to the crown and fast
ened with two pale pink roses nestling
In their green foliage. A white ostrich
plume slants backward from this caught-
"Checso cakes," both sweet and plain, de
serve to be better known and more often
used for this purpose; and many at
tractive combinations of pie crust, cake
batter and fruit jelly or nuts can be
effectively employed on baking days
when, as often happens, both pastry and
cake are being made.
"Why not try the English deep pie for
a change? It gives you rather more
fruit and rather less crust than the or
dinary pie; there Is no undcr-crust. soggy
or otherwise; the fruit Is dellclously
juicy and seems to retain its flavor better
than when baked between crusts. You
take an earthenware baking-dish ono
with a rim for choice and fill It with
large layers of your chosen fruit, with
sugar and (unless the fruit is very juicy)
a few tablespoonfuls of cold -water. In
a large pic a little cup or earthenware
funnel is often placed In the center to
help to support the crust. Now wet the
rim and cut a thin slip of paste to fit
round it. "Wet the paste-strip and cover
the whole pie with a sheet of crust rolled
rather thicker than for ordinary pie.
Some cooks put on two layers when a
substantial dish is wanted. Next trim
and scallop the edges; make a hole for
the escape of steam; glaze with, milk or
egg and milk; bake until the fruit Is
lender .and serve with cream or custard
sauce.
If you have never before tried It you will
like it very much or not at all. I hope
the former, since It Is really rather more
wholesome and easier to make than or
dinary pie. You can make several at a
time. If you want to and warm them
up or not. as needed.
Sweet sandwiches made from pastry are
also good. Boll flaky paste Into a large
oblong sheet; cover half of It with some
nice, filling jam. jelly. lemon filling, dried
fruit and chopper nuts being careful to
leave a margin; fold o-cr the other halt
of the paste, wet and press down tho
edges so that the filling won't boll out;
press down a little with the rolling pjn
to drive out air bubbles, and bake in one
large sheet. After baking, cut into neat
"finger-shaped" pieces and sprinkle with
sugar.
Remember, too, how nice open fruit pics
or tarts aro for a change. ,
Here arc a few miscellaneous scraps of
information about pastry. I should call
them "hints," I suppose, but that I de
test tho expression. "Why should It be
cqnsldered necessary always to "hint" in
connection with cookery, dress or house
hold management? I asked that when I
was a child, and some one told me that
It was because every "lady" knew all
about theso things, and every one who
didn't resented any imputations that she
needed teaching hence "hints." It Is a
charming theory, anyway.
But to return to our pastry and pies.
First Uso always fine dry, rather
starchy flour. In damp weather It Is
olten well to, warm and dry It, but
be sure to have Jt cold before using.
Second Butter only is required for
puff pastry; for other kinds butter,
margarine, lard, dripping-, clarified
suet and vegetable "butters" may be
used, cither alone or mixed. Cream
and even olive oil are sometimes used.
.Third Butter should be washed in
cold water and freed from moisture
by pressing- in a dry, clean cloth. Mar
garine is good for short crust. but not
so gqod for flaky pastry. "Watery lard
makes bad pastry. Good, pure, lard,
especially when combined with butter,
makes excellent pastry, both short and
-flaky.
Fourth A small quantity of baking,
powder Is desirable in very plain pas
try, in order- to make it light and. di
down spot and, falls over the back of the
hat. The. nat " should be worn well to
ward the front of -tho Head, "and Is--becoming
cither to the woman who wears
her hair waved-from a parting in the
center or thLe pompadourcd girl. The
back cache neign, on which are set pink
roses, will sit "on cither style of halr
drcising. . .
Aptly named are the- liltlc page shapes
the French milliners- are sending over to
us with their most approved stamp. They
come labeled "newest" patterns," and as
suclv the Easter girl will wear them.
The Tarn o'Shanter crown is of a soft.
lace-IIko yellow braid In the model illus
trated herewith. It is box-nlaitcd and
'.joined to the narrow brim of cream ma-
line wmcii is a trine wiaer m irom. so
that it points becomingly over the face.
The much-combined pink rosebuds and
forget-me-nots with soft green fern
wreath about the base of the crown and
two very fluffy white feathers nod for
ward from the left side. Two pins with
white coral ball tops are used in this in
stance as ornaments, but may serve as
hatpins if always Inserted in their origi
nal positions.
And hatpins! Many a smart hat is
spoiled by being pinned on to the coiffure
with utterly incongruous pins. The girl
who would be tastefully as well as ex
pensively gowned and groomed will select
her hatpins with a view to the hats in
which she is to use them. or. failing this,
she will hide them underneath a bow or
a flower, so that they will not spoil the
effect of the milliner's art.
On some of the prettiest hats of the
season there arc as many as a half-dozen
varieties of blossoms; on others there Is
nothing but a large, flat bow; still othcr--modcls
have feathers and flower wreath?,
so that there is no decreeing, what Is
most fashionable the flower garden or
the ostrich farm, the vineyard' or "the
ribbon counter.
KATHERINE ANDERSON.
gestible. Make pastry always in a
cool place that the shortening" may
not melt before it gets into the oven.
A bottle flllod with ice water Is a use
ful rolling- pin in hot weather. The
colder the paste when it goes Into'
the oven, the greater the expansion of
the air in It and consequently the
lighter tho pastry.
Handle and roll lightly, using as little
flour as possible to prevent the paste
from sticking- to the board. Much extra
flour makes hard . crust. Scrape the
board if it becomes sticky, being careful
not to get the little hard lumps Into your
puatc.
6. Use a brush (a 30c paint brush will
do) for glazing and wetting the pastry. t
If always washed and dried by twirling
in the hands such a brush will last quite
a long time 'before beginning to shed its
bristles, as all pastry brushes do sooner
or later. "When It begins to "moult" get
a new one.
7. For a slight glaze use water. MUk
gives a richer glaze and beaten egg a
high glaze. Dry looking pastry is often
Improved by being brushed with butter
when It comes from the oven. An easy
way to "brush a pie with water" Is to
pass it deftly and rapidly under a run
ning faucet.
8. The first rollings of pastry arc the
lightest, hence It Is wise to cut the tops
of double-crusted pies from, these, atnl
make the less visible undcrcrust of the
second rollings. In rolling out the
scraps, lay them evenly upon each other.
Do not gather them Into a lump.
3. Brushing the undcrcrust with cg'g
whltc helps to prevent sogginess; but
with very juicy fruit it is always safe
to bake or partially bake the undercrust
before filling and covering. If a .very
juicy pie Is liked extra syrup can .be
added through a hole In the top crust
after baking.. . t
10. "Wet and press the edges down thor-.
oughly to prevent the boiling out 'of
juice. A narrow strip of muslin Is sornc-
times luted round the edge with flour
and water when the Juice Is very trouble
some. 31. I'nless you have sufficient experi
ence always test j-our oven before bak
ing, with a Httlo flour, some white, pa
per, or a morsel of paste. Gcnerallv the
greatest heat Is required' at the first in
order that there may be quick expansion
of the inclosed air. The heat may be
checked later, so that the fruit may be
thoroughly cooked. If there Is a tendency
to burn underneath put an asbestos mat
or extra- baking sheet below your pier
plate or baking tin; if It gets too brown
on top before th.c filling fa cooked, cover -with
heavy paper.
32. Be stire to have your pastry thor
oughly codked and a nice brown, not pale
and anemic looking.
LILLIAN E., TINGLE.f
Just About Jfothinjr; "
Puck.
One day they 'had a falling-out " ''
And played the- gami-'of sulk and pout;
And what do you think it way-Tall about?'
Nothing!
She went to ma'a and meant to stay!
Which made his dinner late that day I .
When she returned, what did she say?
Nothing!
Although he stayed out late that night
And drank a glass or two for spite,
What did she do to serve him right?
Nothing I
Now ere the ending of the week.
Each caught the- other going- to speak,
What better endinjr Is to seek?
Nothing! ...
Tet friends and neighbors were, perplexed.
And some old ladles even vexed.
To' wait as& fiad what haDDea-J' ' '
Nothhut! .--
IP
Sr.'
m
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