TITE SUNDAY OHEGOXIAN, PORTXAXD, NOVEMBER 20, 1910.
HAMMERSTEIN'S DISCOVERY, DAZIE,
IS TO STAR IN TRAGEDY-PANTOMIME
Couztesg ef Eoeslyn Eeturcs to New York Tor First Tim la Six Year Report Out That As tor "Will Wed
Mrs. Ladentmry Besde Abbott to Appear in Opera "YsobeL"
pf; '-!t. :V:'': 'h;1 ) M5"? Ti
X I, M vSTf; -to' : . -iPj
K--:-; l V fyr
EW TORK. Nov. 1 FpclL It
ma Oscar Hvnmersteln who dia
covtrJ MU. Dane, tha ballet
flancar and pastomimlst. Sba tirat came
orr to daaca for him ia TaudTlIl and
aftarvard u mada tha principal dancer
In tl Manhattan Opera-bouia ballet.
Otcar Laa t& reputation of a cotinols
aanr of female beauty at leaat on the
ta. XT-la. Iaale prored to have a
left aheulder-blade which almost any
ona would go a mUa to see. Tela season
the Daila will appear In a pantomime
which la called "A Traedy of the Uar-ai-Ormm."
In It aha doea aome beautiful
dancing- and has a dramatic struggle
with a burglar and kills htm. The audi
ence, will begin to alt up and take notice
when the burglar gets a wrestling bold
on thw minute etrapa which keep DasJe'a
dasdnc costume from falling off.
Tha Couatese of Roeslrn has )ust re
turned to New York. It Is the first time
aha has been here In stz years. As the
beantlful Anna Robinson sne was a fig
ure In tha gar Parts world for many
years. During that time aha accumu
lated a smll fortune for which the Earl
of Rosilyn offered his hand and heart.
She stood Rosslyn as locg as she could
and then divorced him. She denies that
aha la engaged to marry anyone else.
It was reported some time ago that
John Jacob Astor would marry tha love
ly Mrs. Adolf Ladenburg. She la on of
the best sportswomen In New York so
ciety. She was Emily Stevens when aha
married Mr. Ladenburg. She haa been
for many yeari a widow. Mrs. Laden
burg sails for Europe this w$ek. She has
a town houe In London and spends a
good part of her time there.
Bessie Abbot will appear ahortty In
New Tort In Mascagnl's opera Tsobel."
The composer himself la on his way to
America and will conduct the perform
ance of the opera. This will be the
first time that America haa aeen the ori
ginal production of grand opera. New
York will have two such experiences this
year for the first performance of the
"Girl of the Golden West" is to be given
at the Metropolitan Opera-house, ill
aoDear at the New Theater
supported by a company which has been
carefully selected by Ralph Edmunds, of
Liebler & Company.
One of the greatest heireeses In -Phil
adelphia Is Mrs. John K. Mitchell, third
daughter of E. T. Stotesbury, who is a
business associate of J. P. Morgan. Mrs.
Mitchell and her sister. Mrs. Hutchinson.
will be prominent figures at the National
Horse Show, New York. Mr. Stotesbury
Is very prominent in the financial world.
He Is said to be worth t70.000.0u0.
Is the divine fire of the actresa
quenched when she reaches 60 years?
Effle Shannon says It is. Effie says
that after she is 50. the actresa holds the
attention of .her audience by stage
tricks only. Of course. Miss Shannon
Is not directing these remarks at Sarah
Bernhardt, who admits that she cele
brated her 64 th birthday while on her
way to America recently. But Mme.
Bernhardt s admirers resent the sugges
tion that she Is no longer the "divine
Sarah" and much Hl-feellng ia sure to
develop during the resulting controversy.
PREPARING THANKSGIVING DINNER
IS SIMPLIFIED BY THIS SYSTEM
T,ntar Tinla TeHa How to Plan for tha Great Feast of the Year, and Brings Forth Suggestions Which May
Be Made Highly Useful.
T LITXaM TtKCLS.
X MAT be a fact, as 1 recently heard
I It stated, thai "tha young wires
first Thanksgiving dinner, with
Its spies of anxiety and Its moments
of mixed triumph and aerony. Is tha
equivalent, demanded by a strictly
compensating Providence, for the mix
tors of anxiety, triumph and agony
endured by tha bridegroom while he
Is standing with the eyes of the world
upon his new raiment and his unstable
knees, waiting, beside the preacher,
for the advent of that radlent vision
ef loveliness called the bride.
The statement waa made by a "mere
bu." sd evenhe ought to- have
known that "the eyes of tha world"
cared nothing at all for his new
raiment er unstable knees, but were
entirely taken up with tha "radiant
vision ; but even ao. there may per
haps be a grain of truth In It. at least
In soma cases.
Modern Bride Has Advantage.
Fortunately, however , tha modern
bride haa many advantages. In her en
counter with this Important meal, that
were sot available for her mother.
Gaa ovens and patent roasters have
made a well-cooked bird or joint easy
of attainment, even by complete Inex
perience, provided, of course, that tha
Inexperience has general Intelligence
enough to follow a few very plain di
rections. There ara cooking schools, corre
spondence schools, magaslnes. pawspa
para. and friendly neighbors, all will
ies; to rive advice, where formerly
there was only tha friendly neighbor;
and the friendly neighbor bad some
times troubles of her own. There are
also home-bakeries and Woman's Ex
changes, where pies and cakes and
other good things can be ordered, at
. a olnch: so that the novice has really
soUaat ctaiv-ag el Kaallg a good I
effeot and no excuse for a poor din
ner. But whether the dinner la to be
cooked and served wholly or partly
by the hostess, careful planning is
necessary more especially, perhaps,
when a "green hostess is confronted
by "green help, either temporary or
permanent.
"JLako a "Ust" Good Maxim.
There are five or six short maxims
of my grandmother's that X should like
to have painted in large clear letters
on the walls of my cooking school as
a preliminary to having them engraved
In the minds of my students. One is:
"Make a Ust."
An Immense amount of worry and
nerve tension can be saved by tha ac
quirement of tha list habit.
First, make a list of your guests if
any. and. as you do so. be aure to re
member any personal preferences as to
food that you may have heard them ex
press. Then decide upon your menu. I'll
try to help you with that la a moment.
Next, make a marketing list. This
saves both time and mistakes, and en
ables you to keep within any limit as
to money. You will find that your
menu can be modified, it necessary, so
that, losing little or nothing In charm
and appropriateness. It may escape un
due extravagance. "Balance and pro
portion In all things" Is another of
my grandmother's maxima.
Now. make a list of the dishes, sil
Terwara, etc., needed for comfortable
serving. Here again you may find
that a slight modification of the menu
will enable you to serve both elegantly
and conveniently without having; to
buy. borrow, or long for the extra
plates, forks or spoons that your first
llaa called for. it is easier to ccanr
a written menu than a partly bought
or cooked one.
Then, write a list of preparations.
to be made, either by yourieif or your
helper, each day before Thanksgiving;,
and a sort of time-table for the day
itself. For an Inexperienced waitress,
be she hostess or helper, a "serving
list," giving the order of placing and
removing the different parte of the
meal, and tha Implements needed for
each course, clearly written, and
pinned up In the kitchen or serving
pantry, will often prevent mortifying
mistakes, and save the nagging ef re
peated Instruction, and of reproofs be
cause they are forgotten. It is so
easy to forget, especially when you are
particularly anxious for everything; to
be perfect.
Now let us go back to the menu.
Fortunately we have a safe guide In
tradition and so are not obliged to
rack out brains unduly in the search
after "novelty" or "correctness"
those twin Idols of unskilled hostesses.
How About a Turkey.
Tha main point Is this: Can you or
can you not afford a turkey at present
prices? If so, the main interest cen
ters around that noble bird. Husbands
or (ruests, well filled with good turkey
and "flxin's," will not be hard to please
In Other respects. If turkey "roosts
too high," or if your dinner is "Just
for two." or three, or four (though I
have known four people easily to dis
pose of a smallish turkey), then
chicken, goose or duck would probably
be chosen. If stricter economy needs
to be practiced, a well selected roast
of veal with turkey accessories
would be a reasonable choice. And a
good plain pot roast, from the round
of beef, well browned and then cooked
for hours, at a low temperature, until
It is tender as chicken, will make a
"dish for a king," at little cost; and if
served In a casserole, at very little
trouble.
Cranberries, celery, oysters, onions.
sauash. chestnuts, pumpkins, brown
1 soclated with the Idea of Thanksgiving
and Its turkey, and should all appear,
if possible. In soma form or other in
the menu.
The ordinary hungry eupeptlo man is
Inclined to vote quite strongly for
dispensing with all preliminaries such
as oysters, canapes, soup. fish, or en
trees, and will urge the propriety, aa
well aa the delight, of ''filling straight
up on turkey." Ask him and see.
Where there is only one pair of
hands to cook and serve, this plan has
Its advantages, and is quite in accord
ance with the simple "family gather
ing" traditions of the day. Some, how
ever, may prefer to trifle with oysters,
either on the shell or in a cocktail,
or to whet their Thanksgiving appe
tites with a savory fish canape, or a
refreshing morsel of grapefruit.
Oysters should, however, be avoided as
a preliminary If there is any Intention
of serving them later In the meal. In
the form of soup, patties, scallops or
stuffing.
Of soups, the choice would probably
He between clear, strong brown soup
(or "consomme") which "stimulates
without over-crowding." and is there
fore best for long, heavy dinners.
Oyster soup Is always popular, and cel
ery soup Is both dainty and economical.
Clam broth is liked by some. Cream ' -tomato
or other rich cream soups, as
well as the legume soups, would be
too substantial for this occasion.
Oysters Have Tbelr Vaiue.
Oyster patties or Individual scalloped
oysters, would safely combine fi-h and
entree courses on a "course dinner"
basis. Some people would prefer the
scalloped oysters aa an accessory to the
turkey, chicken or veal. If fish is
served, avoid the richer kinds. In mercy
to your guests. Sole or halibut turbans
or tlmbals would be easily achieved of
separate fish course la desired. Much
depends upon the sauce. Don't use a
white sauce If you served a white
soup, or if you are serving a white
entree.
Celery heart, olives, and salted al
monds are not only good In themselves,
but an aid to the hostess and waitress.
The first can be economically pur
chased, free from outside talk; tho last
can be made at home, many days beforehand.
Next the roast. The stuffing Is Im
portant, for turkey, chicken, veal, or
beef use a savory bread dressing with
herbal seasoning; (parsley, celery,
poultry-spice, mace, onion Juice, green
pepper. lemon rind and thyme all or
any combination of these would be good
for flavoring. Sage is occasionally
used, but Its strong flavor causes it to
be considered "Incorrect" except with
the stronger meats, such as goose, duck,
and pork.) Oyster, glblet, chestnut,
potato, rice, or sausage mixture as
may be preferred. Two kinds of dress
ing may be used by stuffing the bird
both "fore and aft." Oyster dressing
tends to be overcooked, so is best used
in the form of scalior-s. Saussge, in the
interior tends to be undercooked, and Is
therefore either oonfined to the front
flap of skin or served in separate cakes
or licks. A little boiled ham or pickled
tongue, cut thin, or dainty broiled bacon
curls are excellent accompaniments to
turkey, chicken -or veal
For duck, goose or pork, use bread
stuffing with sage and onion or celery,
chestnut, peanut, potato or rice dressing.
Cranberries With White Meats.
With the white meats serve cran
berry sauce Jellied, plain, or served
as mav be preferred: or pickled
peaches not both at once, eince one
flavor kills the other. With th oily
meats serve apple sauce or fritters, or
pickled prunes or crabapples. With
any meat serve a good brown grravy.
Gray, greasy, lumpy or flavorless
gravy Is an unpardonable culinary sin.
Not too many vegetables, two will
usually suffice. One should be starchy
white potatoes browned in the pan,
or mashed to a fluffy cloud, or "brown
puffed," as may be most convenient;
or sweet potatoes baked or mashed
or candied. Onions creamed or
browned; or squash, mashed or served
au gratin. would be traditionally most
correct for the second vegetable.
Cauliflower Is good; and bo Is creamed
celery if celery has not been already
unduly prominent..
Salad doesn't really "belong"; but
you will want one In spite of tradition.
But select a light salad a green one
Is best from a hygienic as well as
gastronomic standpoint; and avoid rich
boiled or mayonnaise dressings. Heart
lettuce, chicory, watercress, celery or
celerlac, grapefruit, orange, apple or
white grapes offer ample choice. If a
green salad Is used, a morsel of choice
cheese would be acceptable with it.
Or you could serve the cheese Just be
fore that cup of perfect coffee that Is
to close your banquet.
And Then the Dessert.
Now the dessert. Pumpkin pie not
less than an Inch and a half deep,
smooth, creamy and spicy, with per
haps a garnish of whipped cream, this
certainly should be included. But, if
unattainable, or if a. cold dessert is
preferred, you might have Ice cream
with a cranberrry or spick custard
sauce: or a nesselrode pudding; or an
Imitation of the same, madejwith ordi
nary ice cream, chestnuts and pre
served fruits. Mince pies and rich hot
puddings are likely to call forth re
pentance next day. besides, belonging
more properly to Christmas. Some
hostesses serve pumpkin pie, or tarts,
and follow them with a fruit Ice, or
a light sherbet Instead of the richer
cream.
Of course, you need a few bonbons,
nuts, raisins and apples to linger over
when the talk Is at lbs best. And be
sure to have the best of light rolls,
Parkerhouse for choice, or crisp French
rolls. If preferred. Instead of ordinary
bread. A few samples menus will be
given elsewhere.
An
swers to Correspondents
BT LILIAN TINGLE.
ALiBANT, Or.. Nov. 7. Will you please
give me. through The Oregonlan, a recipe
for creamed chicken' Also oysters and
how best to serve them. Tour recipes
have been so much help to me and I al
ways read them. Thanking you In ad
vance. MRS. V. J. S.
'Creamed chicken" stands for so many
different dishes. It may mean pickings
of chicken, eked out with boiled veal,
warmed over in a sea of flavorless sauce
that suggests an unsatisfactory combina
tion of laundry starch and skim milk: or
It may mean diced chicken breasts spe
cially cooked for the purpose, and coquet
ting, through a veil of cream (thickened
with egg yolks and flavored with whiffs
of spice and wine) with mushrooms, truf
fles, asparagus tips, celery hearts.
fonds artlchauts." green peas or other
delectable and expensive morsels. Per
sonally, however, I should call the latter
'ralplcon of chicken a la supreme, or
"a 1' allemande," and the former I should
call a crime.
Perhaps a recipe about midway between
the two would suit you. But first a word
about the chicken. If you are using up
the remains of a proud roast, allow the
cut-up meat to marinade for a few
hours in well-seasoned stock (made from
the bones) and simmer, but do not boll
it for 10 minutes or so before adding It
to the sauce. The latter is often much
Improved bv the addition of the same
stock, rapidly boiled down to half its
bulk, after the chicken has been removed
from It.
If the ' creamed chicken is for a party
and the bird Is especially cooked for the
purpose, choose no chicken, but a good
meaty hen. If "though on pleasure you
are bent, you have a frugal mind" like
that model housewife, Mrs. J. Gilpin,
then order a nice compact bit of lean
veal to re-enforce the "white meat" of
the hen. Cooked with the bird. It will
take on a nice chlckenish flavor.
Binge and clean the bird In the usual
way and, if dry-picked, truss for boll'ng
by pushing back the legs Inside the skin.
If wet-picked, this Is not possible, as the
skin will not stretch sufficiently. In that
case, truss compactly exactly as lor
roasting, using a trussing needle and
string rather than skewers. Plunge the
trussed bird into boiling water contain
lng a little celery root, stalk, leaf or
seed, a slice of onion, 2 cloves and one-
half Inch square of a bay leaf. Add the
giblets, including the scalded and skinned
feet, and boll 15 to 20 minutes. After that
keen the temperature below boiling point.
to hours according to the size and
age of the bird. Have Just enough water
to cover. Lt the chicken cool in tne
liquor, adding salt when you take It from
the fire. Remove bones and skin (which
of course you will put into your economi
cal stock pot) and cut the flesh Into neat
dice or stripe. Add these to the sauce.
This should b in a double boiler, so that
the meat may be reheated' In it without
being toughened by reaching boiling
point. Cooked In this way the meat Is
reasonably certain to oe tender, juicy
and well flavored, even though the bird
were long past Its first youth.
If you want to make the cnicken go
as far as possible, you may allow one
cup for sauce for every cup of dioed
chicken meat or chicken meat and ac
cessories If you put In mushrooms or any
of tho other trimmings-" mentioned
above. Otherwise, you might use one cup
sauce to 16 cups chicken.
For the sauce, use as a rounuation
whichever of the following best suits
your taste and pocketbook. I give the
proportions for 1 cup, as being easiest to
remember:
White sauce No. 1 Boll one cup chicken
broth, briskly, until reduced to one half
cup. Melt two level taDiespoons nutter
or one tablespoon butter and one table
spoon chicken fat. In the lnnerpart of a
double boiler, but directly over the fire.
Add S level tablespoons flour and cook
until it bubbles and Is smooth In texture,
but on no account allow It to brown. Re
move from the fire, and add gradually
one-half cup cream Cook until thick,
adding, gradually, one-half cup boiled
down chicken stock. Place In the water
Jacket and add the chicken meat. Season
with salt, white pepper and mace (very
little of the last) to taste. A speck of
cayenne, a pinch of sugar, and i or 1
drops of lemon Juice, added at the last
moment, while not perceptible as distinct
flavors, will yet stimulate the "taste
buds" and so make the flavors of chicken
and cream more emphatic A table
spoonful of sherry may be added, by
those who approve of its use and flavor.
Sauce No. 2-Tvo tablespoons butter 2
tablespoons flour, 1 cup milk. Combine
and flavor as above. If a large quantity
of sauce Is to be made, the liquid must
be heated over hot water, to avoid all
danger of scorching. Then when boiling
point is nearly .reached, it can be re
moved to direct heat for a few minutes
to make sure that the starchy material Is
grayy and red apples are ill closely u- j.Ch"ronShlX cookfA AX Lor tUa la acoosv
pasneo, ss shown by its thickening. It
snouid be replaced in the water-jacket.
Hy this means, raw taste and burned
taste are alike avoided.
Cooked celerlac, diced, is a good and in
expensive addition to creamed chicken,
as well as any of the more expensive ac
cessories already named. A few blanched
and shredded (not chopped) almonds are
sometimes used. A few walnuts, while
darkening the sauce, give a somewhat
peculiar flavor not unlike truffles. Mush
rooms are usually well liked with chicken.
Failing these, a little mushroom powder
or a tew or led mushrooms may be used in
the stock.
Finely chopped celery or green pepper.
or Dotn may De introduced Into the eauce.
with or without a few drops of onion
Juice. For a party, however, this last is
better omitted. Canned punlentos, and
olives - either plain or stuffed, make
good garnishes; as well as supplying
riavor. a utile very finely chopped parsley
or celery-leaf la admissible In some forms
of service. The sauce for creamed
oysters should be prepared as above and
somewhat similarly seasoned, care being
taken to avoid overpourlng with acces
sories the real flavor of the oysters.
After the usual process of cleaning and
picking over the oysters "plump" them
in a email pan, before adding to the eauce
In the double boiler, being very careful
not to toughen them by over cooking.
Oyster liquor should be scalded and
skimmed and substituted for the boiled
down chicken liquor In the first recipe.
Chloken meat and oysters make a good
creamed combination. So do chicken
meat (or veal) and neatly cut shreds of
ham or pickled tongue. Hard-boiled
egg is used in "chicken terrapin" mix
tures. For serving creamed dishes, make
choice of the most convenient and suit
able to the occasion of the following:
Plain strips of toast, croustades (hol
lowed patties of fried or oven-browned
bread crumbs) puff paste shells, short
crust shells, Swedish timbles( the "ro
settes" are sometimes used, but are not
to be recommended as they tend to be-
oome limp and greasy), rice timbales
duchesse potato baskets, baking powder
biscuits, made very thick and light and
having the center removed; fresh baked
popovers. crisped and hollowed French
rolls, (baked in special pans); boxes
made of crackers luted with egg; shells
made from green peppers, celerlac, to
matoes, tiny Summer squash or any oth
er suitable vegetables. In this case the
vegetables (except, of course, the to.
matoes) would be previously cooked and
hollowed out, so that the creamed ma.
terial needs only to be covered with
crumbs and lightly browned in the oven.
Ramekins are also used.
I have answered your question In some
detail, since creamed dishes are so much
In demand at this season and are often
so badly cooked and served. Much re
mains to be said; but I am not Intend
lng to write you a whole cookbook and
other correspondents await their
swers.
Grays River, Wash. Would you kindly
send me the recipe for either Madeira
cake, velvet cake or standard cake?
wish to try the method you published
last year where the cake is so thorough
ly beaten. We wish to make a very soft.
very white cake that is crustless and
thought perhaps one of these cakes
would give the desired results put to
gether in that way. Thanking you most
kindly for the favor and assuring you of
my great enjoyment or your articles ap
pearing each week in The Oregonlan.
MRS. w. u. M.
I regret that I cannot literally send
you the recipe as it is quite Impossible
to make personal replies to my many
correspondents. The cakes you name are
all yellow, not white. The "whole egg
method," to which I think you refer is
not good for a white cake. Nor do I
know of a "crustless cake unless It
were baked in an un greased pan, like
angel food and persuaded to leave its
crust there, when removed.
The formula for velvet cake Is as fol
lows: cup butter, lVj cups sugar.
cup water, 114 cups flour, hi cup corn
starch, 1 level tablespoon baking powder,
4 eggs. Mix by the "whole egg method.".
Bake 60 to 60 minutes In a moderate
oven, observing the "time quarter" test
for temperatures, recently referred to in
these columns. '
A good white cake is the following
snow cake: I can give you richer- or
plainer ones If desired: cup butter, 1
cup sugar, hi cup milk, 1 2-J cups flour,
2Vj teaspoons baking powder, whites of
2 eggs, vanilla or other flavoring. Mix
by the "separate egg method" for but
ter cakes. Bake 45 minutes in a deep,
narrow pan.
In cake recipes all measurements are
level, and the flour is once sifted before
measuring. Afterwards it is sgain sifted
with the baking powder.
Jhe Dalles, Or., Nov. 4. I .would llkftj
r) will 1 ilj' I if 11 N
:i Special (V yT- J
p Cable ' P
il -Dancing Gown If
; by
Zimmermann
V Un de mcs modeles favori " ( one of my best Eked
models), said Zimmermann, signing this photograph
for you.
I The gown is a simply exquisite fleecy cloud of
wumsulint dt jou in tones of rose, mauve and blue.
The tassels and bands arc of gold, the latter painted
wondrously in orchids.
The clever drapery over the peasant sleeves gives
'width to the bodice at the shoulders. Balance of
proportions is two-thirds the art of correct gowning.
All the great dressmakers of Paris demand the very
latest corsets to fit over. They look to the corset to cor
rect poor proportions and make the most of good ones.
When I examine new corset models here in Paris,
for this season's gowns, and note the price of JJ35
upwards charged for nothing but a bit of fabric, a -bone
or two and a subtle idea, I think of the perfec
tion in corset production that American women revel in,
in CB i la Spirite corsets at $ I to $ 1 o.
I wonder if women in America know how great is
American supremacy in corset making.
If you wear CB i la Spirite corsets, you do know.
For sale at all leading retailers.
The above is an extract from a long weekly
cable of advance fashion newt from the CB
Faahion Bureau in Paris, and is at leatt 60 days
ahead of everything else. Watch this space
next Sunday for the Utesc cable.
The cablet in full are published in a free Hlut-
trared book, " CB Style Cables, " Ask for i
at the nearest corset counter, or lend to Strouse,
Adlcr tc Co., 45 East 17th St., Kcw York.
ft:
fe i.-i
hi
I'-
:!
IP!
v- if ' """-
Ji la sptvite corsets
to ask you for & good recipe for marsh-
mallow mousse. MRS. N. J. S.
The following is really "marshmallow
parfait." It Is, however, often called
marshmallow mousse. If It is not what
you want, please let me know: Cut one-
half pound marshmallows into small
pieces; add 2 tablespoons Boning water
and stir in double boiler until the marsh
mallows are melted. Meanwhile, let Ihi
cups sugar, hi cup water and hi. cup
cream of - tartar Doll to tne sort ball
stage. Pour, In a fine stream, on 2
eggwhltes, beaten stiff, beating con
stantly; add the melted marshmallows
and "beat occasionally until cold. Then
flavor to taste, rather highly, with va
nilla, rose or almond essence. Fold in
one-pint double cream and one cup single
cream, whipped quite firm and hi pound
marshmallows or 34 pound, maxshmal-
lows and V pound glace cherries) cut
small. Turn into a 2-quart mold filling
to overflow; spread paper over the top
and press down the lid on this. Let
stand burled in equal measures of ice
and salt 4 hours. If a plain brick mold
is used. It may be lined with paper, as
for a charlotte russe, and the Ice will
turn out the more easily.
Sometimes all the marshmallows are
melted instead of some of them being
cut up. ' Sometimes no melted marsh
mallows are added to the parfait; but
they are poured over the ice on serving
like a sauce. Sometimes the same Is a
combination of whipped cream, melted
marshmallows and cut up ones. In this
case a plain mousse or plain angel par
fait or even plain Ice-cream might le
used. Lack of space prevents my an
swering Mrs. F. H. I this week.
i 1