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Food Value of Chocolate
Is Often Overlooked
QHOCOLATE baa been termed a wo
man's sweetmeat because the gen
tle sex of every class displays a weak
ness for chocolate sodas and bonbons,
but people who make this charge speak
without sufficient reflection.
Chocolate la stimulating as well as
nourishing, containing a principle call
ed theobromine, similar to the thelne
and caffeln of tea and coffee, and per
sons working In offices often find when
they are tired in the afternoon and
need a "bracer" to help thtm finish the
day's work that one or two small cakes
of sweet chocolate will have all the re
freshing effects of a cup of coffee with
out any of Its bad effects.
It has even been said by those who
are supposed to know that soldiers on
long marches and others undergoing
heavy hardships and fueling the neces
sity of a stimulant lose more or less
of their craving for It when they are
provided with a liberal supply of cho
colate and sugar. It Is a wonder, in
fact, how the world ever moved on Its
axis before the beguiling chocolate was
The flavor of chocolate combines hap
pily with other flavors, and candymak
ers cover sweets of almost every sort
with It. Coffee and chocolate are a
favorite combination. Bonbons pre
pared from coffe fondant and coated
with black chocolate are delicious, and
a delightful cake frosting can be made
with the same combination of flavors.
The recipe calls for a very scant third
of a cupful of butter, a teaspoonful of
cocoa or grated chocolate, about a cup
ful of confectioner's sugar and Just
barely enough strongly flavored break
fast coffee to moisten the frosting so
it will spread easily.
A chocolate cake flavored with cof
fee calls for a cupful of sugar, half a
cupful of butter, four egg yolks, half a
cupful of strong cold coffee, a cupful
and a half of flour, two teaspoonfuls of
baking powier und one square and a
half of chocolate. Ml together In the
usual way after melting the chocolate
and after baking cover with a white
fronting flavored with vanilla or cover
with a coffee frosting or use without
The following Is a rare old Mexican
recipe for a chocolate beverage: To a
quart of milk allow two or three eggs
and two, three or even four small cakes
of sweet chocolate, according to taste.
Orate the chocolate or break It Into
small pieces. Let It melt In a choco
late pot on the fire, then add the milk.
While it is heating beat the yolks of
the eggs wall and the whites to a stiff
froth. Mix half a cupful of the choco
late Into the beaten yolks and add to
them the rest, stirring well. While the
chocolate is very hot beat the whites
of the eggs through It. making It foamy
throughout, and serve Immediately.
The success of this recipe depends
upon the rapidity with which the eggs
are mixed into the chocolate while
boiling. It shouM tucn be taken Imme
diately from the lire and should not be
allowed to boll after the eggs are
Chocolate of good quality should pre
sent a smooth, glossy surface, should
be oily when liquefied and cooled and
should be free from sediment of a for
eign nature. As chocolate und cocoa
absorb odors easily keep them tightly
covered or apart from other foodstuffs
of strong flu v or.
Hairdressing Styles That Are Smart This Winter
making the "valentine coiffure." First
take a small portion of the hair at ths
back of the head and make a tight
knot. This gives a foundation to pin
to. Then part the front hair at the
extreme right and draw loosely over
the ear, pinning it firmly to the knot
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Is very simple. All you hare to do is i
to bring the hair around over the firm1
little knot and roll under lengthwise of
the head, catching it in place with a
Great care should be taken in the se
lection of the comb which holds the
knot in position, as one too large or
too gaudy spoils the simplicity of the
coiffure. For day time any kind of an
inconspicuous tortoise shell ornament,
preferably an affair boasting knob or
namentations, is smart, and for even
ings a rhinestone comb is very effec
tive. The hair for this coiffure must be
prettily undulated, but there should be
no suspicion of rufflnsr. This in itself
should recommend the fashion, for ruf
fing breaks the hairs and is very de
structive of hirsute growth.
There la another phase of the "valen
tine coiffure" that Is particularly be
coming to young girls. It is made by
with the loose portion at the crown
brought down over the knot and rolled
under. This effect gives a Buster
Brown appearance to the head, which
may be modified by placing two large
shell pins into the hair at each side.
Another style of hairdressing that
Paris Is raving over la "la casque," a
very old fashion. The old French twist
is the mother ot this new hairdressing,
for "la casque" is made almost exactly
as they used to make the French twist
back In the seventies. The hair is
waved, parted and divided into three
parts. The center section forms the
coll at the neck, and the side sections
are rolled Inward at the center and
pinned flat under a long "la casque"
bar pin. Two of the illustrations show
the front and hack arrangements of
this old French style.
The simple coiffure displayed In the
center picture is not as easily arranged
as one might imagine from looking at
It. At first glance the hair seems to
have been tossed up "anyhow," but the
tresses are Intricately handled. The
long ends are divided into three parts
at each side of the had, each division
being lapped over the next.
Enormous pins and combs of tortoise
shell are now worn In the hair, es
pecially when it is dressed with some
elaboration for the evening.
A cut in the group of hairdressing
pictures shows the high Psyche knot.
The hair la softly and Huffily waved
HERS la one article on the
tariff list that women this
season are indifferent about,
and they don t care a rap
whether It is revised up or down false
hair. The high cost of this "boutfhf
commodity may soar and soar without
causing a qualm to the conscience of
fair femininity. Of course, my dear
girl, you never have to help nature out
in this direction, and this winter fash
ion says that you won't have to. for
no puffs, rats or curls (artificial) are to
adorn the head of the smart woman.
Simplicity is the vogue in hairdress
ing just at present, as It is all through
the realm of fashion, and the new mode
of arranging the hair, the "valentine
coiffure." is the latest Parisian fad.
The soft lines of this coiffure make
even a middle aged woman looks years
younger than when she wore her hair
In tl e rolls and puffs, which pive such
it T1 ki ' V tV
a haru and set expression to the face.
This is all done away with by the soft
waves of hair falling over the temples
and down over the ears In the new
hairdressing. Now for Instructions for
at the back. The left side Is drawn
down almost to the right eye, covering
the ear. To make this coiffure really
smart both ears must be covered. The
disposition of the left side of the hair
arranging the front and sides of the
hair in the same manner, only leaving
a portion of it loose at the top of the
head. The sides are rolled up and pin
ned securely to the knot at the back.
and then held smoothly under a net.
At one side of the knot are two large
amber pins. At the opposite side is a
fancy comb, also of amber.
Juvenile Styles In Fur;
1 CAN'T EAT GREASY THINGS
rjMrB latest thing in Knpland is to ar
ray your husband In bon.espuns of
your own making or. if you haven't
a husband, to went a scarf or a waist
of uhicti you have woven the atufl
If you nre of a sentimental turn of
tninJ or suffer from a romantic strain
In your soul makeup and wish to keep
your . nr J. -parted Flfl ever with you
save the combings of your pet while
he is still union the llviri? aii'l when
u reason. (Me amount has been iccimiu
lul. d und cleaned stun and we.ivn it
Into a wonderfully soft, silky fabric, to'
f e u"'l for various purposes, generally I
little eoi.i-h spreud or sof.i cushion
"( Though some wouM object to
this, it i a surely a better memento of
a faithful pet than the slilT. stuffed I
tUture in a glass cuse that is seen oc
cas.on.illy. In ihu marked endeavor of the ad
vanced woman to rhow that she really
h is no Intention of neu-lectin her du
ties and leaving the sphere which man
bel-.eves so adamantly she should oc
cupy, she is reviving ull the old arts
and crafts which weie peculiarly hers
In the koo1 old dns when a woman
was only a woman But that isn't
the only reason why spinning is com
Ini? Into Its own again. There Is an
other very modern reason for that it
Is Kod for the nerves.
The continuous hum and the regular
movement of the wheel have a won
derfully soothing effect, and. besides,
this Is work of a placid, leisurely sort
that leads to pleasing results, which Is
the only kind of work In which one
should induce when one Is excited or
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A PETTICOAT FAD.
JTAI.F the girls you meet these days
are niaklnK themselves petticoats
of fine white satin. They wash well,
are not transparent, so but one skirt
r.eed be worn with thin frocks, and
have the sheen of silk.
Get a good quality, mercerized pref
erably, and cut in one ot the new pet
ticoat patterns of straight lines. Fin
ish the bottom with a deep hem, five
or seven Inches, and finish the edge
with scallop trimming about halt an
Inch wide. This can be sewed on by
the machine and gives a smart look to
the skirt at little cost or trouble. The
trimming usually costs but S or 4 cents
a yard and may be sewed on by the
Similar skirts are made in black
satine to wear under dark gowns, and
women have two or three of each kind
Instead of the usual cambric petticoat
or one of unserviceable silk.
If you are making your own blouses
this season you will find the silk
serges, the washable satins and the un
shrinkable flannels offer endless va
riety. Wash satin In white with a
stripe cf brilliant red or green would
make up Into an attractive waist for
those who like their clothes to have a
bU of daao.
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JJOW often one hears the above re
mark, but a great many persons
do not distinguish between greasy
things and other fried foods. Too
many think they are in the same class
of indigestibllity. As a matter of fact.
properly fried dish should never be
greasy. borne cooks seem to think
that any old piece of fat will do for
frying. Into the pan it goes, and It is
all multed down into a dark looking
li'iui.l. which tastes horrid and looks
Fat for frying should always be
rendered before it is used. Keep your
pieces till you have enough to fill an
old jam jar about three parts full.
Then put in water up to the top of the
jar ami stand the whole thing in the
oven before you go to bed at night.
The he:a of the dying fire will be
quite strong enough to "render" the
fat, and in the morning you will find
that your Jar contains a nice, hard
white cake and a certain amount of
dirty water, which can be poured away.
Fat like this is good enough for fry
ing anything except omelets, fritters
and pancakes, which, being very deli
rate, should be done in butter, so as
not to spoil their delicious flavor.
Keep a special pot of fat for your
fish and never use It for anything else,
as a fishy taste is so strong that it
clings to and spoils all oher dishes.
Melt your fat in a clean pan when
you want to fry anything. Watch It
until it has stopped bubbling and be
gins to give off a thin blue smoke.
Then start cooking at once. If you
leave the fat alone for a minute after
it has begun to smoke it will burn
A frying basket is invaluable, as it
both does the cooking and the drain
ing. But if you haven't one you should
keep at the side of the stove a wire
sieve, with a plate under the sieve and
a piece of clean paper on the wire.
Drop your fried things on this and let
them stand in the warmth of the fire
until they drain quite dry, or, failing
this contrivance, lay the fried things
on coarse brown paper, which will ab
sorb the grease.
When you have finished pour off
your fat Into a clean saucepan, let it
grow a little cool and then add some
water and put it away. The fat will
"render" Itself again in the water and
come out all ready for use again.
. Remember that it is a disgrace to let
your fat burn, for a kitchen that smells
of burnt fat gives the mistress away.
Never wash the frying pan. Wipe it
out with a twist of paper and polish It
with an old cloth. If you once allow
water to come near it It will never do
good frying again.
A Couple of Supper Tidbits
BIT out of the usual, but at the
same time easy to prepare before
hand and not difficult of digestion, are
tne ronowing recipes to be used for a
little supper party. The dishes have
the additional advantage of being inexpensive.
Veal Cake. Decorate a battered
mold with slices of hard boiled egg and
forcemeat balls; add the remains of
cold veal and ham cut into neat pieces
and seasoned with pepper, salt, grated
lemon rind and a little finely chopped
parsley. tu up the mold with good
stock, to which a little melted gelatin
has been added. Put the mold in a
slow oven for half an hour. Allow It
to cool turn out and garnish with
sprigs of watercress.
Chicken Toast. Remove all scraps
of meat from the remains of a chicken.
rree from skin, and chop finely. Put a
little good gravy in a saucepan, add the
chicken and flavor with cayenne, salt
and a little mace. This mixture may be
left ready to heat up when required. .
allowing it to warm through, but not
to boll. Then serve on squares of
toast and farnlah with chopped para-ley.
Pineapple Cream, Take a whole
pineapple, canned or fresh, trim it
properly, cut in half and drain off aa
much juice as possible if It is canned.
Cut one-half Into dice, pound the other
very fine In a mortar and pass through
a sieve. Dissolve one ounce and a half
of the gelatin in a gill of water, add a
quarter ot a pound of sugar and when
nearly cold strain Into it a halt pint of
thick cream. Add the puree of the
pineapple and the dice and whip all
together. Pour into a decorated mold
and set on ice.
Chocolate Custard Pie. Take part
of one pint ot milk and work into a
smooth paste with three dessertspoon
fuls of cornstarch and the same quan
tity of grated chocolate. Boil the re
mainder of the milk and pour it on the
mixture while stirring it briskly. Re
turn all to the pan and stir for three
minutes while it thickens. Remove
from the fire and add a teaspoonful ot
vanilla essence. Beat the yolks of two
eggs and stir In. Line the edges of a
pie dish with pastry and ornament It
prettily. Pour in the custard and bake
for twenty minutes. Whisk the whites
of the eggs to a stiff froth with a ta
blespoonful of sugar. Pile the merliurue
lightly on the pudding, sift sugar over
and brown in the oven. Serve hot or
TO WHITEN THE HANDS,
rpo bring the desired whiteness to the
hands nothing excels applications
of almond oil. To get the best results
dip the hands in the oil, 4hen In French
chalk. Without washing away the
chalk Incase the hands In an old pair
of loose gloves overnight. You will be
amaaed and delighted at the smooth
whiteness of your hands after a few
almond and ehalk treatments.
Equally effective, though a trifle more
severe. Is the peroxide and cold cream
treatment. Ee sure that the peroxide
is absolutely pure. Bathe the hands in
the peroxide and allow It to dry, then
rub in a good cold cream. Next draw
on a loose pair of old kid gloves and
wear them overnight. In the morning
wash the hands with lemon Juice or
vinegar and hot water and finish with
a nourishing skin food. Two or three
treatments of this kind will work
magic and the results will more than
justify the discomfort of sleeping with
NEW LINGERIE WAIST
WEDDING VEIL TO SUIT COMPLEXION
rVHE question of the right kind of
wedding veil and its appropriate
arrangement is one that la bothering
many a prospective bride these days.
And the matter is one of great im
portance, for the whole appearance at
the ceremony may be marred by
carelessly draped veil.
In some families it is the custom for
the bride to wear the wedding veil that
has been handed down from an an
cestress. But quite as modish is the
fashion of the tulle veil simply bor
dered with lace ot some handsome va
riety, point d'angleterre being one of
the lightest and most charming of
laces. There are certain Innovations,
too, in the arrangement of the veil and
the coiffure which will please the bride
who likes novelty.
For the Grecian coiffure, in which
the hair is rolled over at the back and
worn low. the tulle veil Is simply
thrown over the bead and Is fixed on
the coiffure by three flat bands ef
white or silver ribbon, which meet to
gether below the ear in one point star
red by little sprigs of orange blossoms.
In another arrangement of the lace
veil, which frames the face something
on the lines ot a lace hood, the dra-
COAT OF MOLESKIN AND ERMINE.
ptTR coats are Just as much worn by the small folks as they are by grownups
but, as a rule, the less expensive pelts are used for their development. The
little coat of moleskin Is matched by a babyish bonnet of the same fur. and both
are trimmed with fur bands ot ermine. A big ermine muff completes the furry
daintiness of this small girL
perles are gathered together at the
back of the neck beneath a barrette of
orange blossoms and then falls down
the back in graceful folds.
The orange blossom and myrtle are
now arranged judiciously and with a
sparing hand in order to prevent any
suggestion of heaviness. Often the
blttssoms are not arranged In one com
pact wreath or coronal on the top of
the head, though perhaps this method
will never entirely go out ot favor, but
little sprigs are chosen, one to dec
orate the veil where it droops on the
To Play Literary Dominoes
rpo play literary dominoes prepare a
list of books with the final letter
of one making the Initial letter of an
other, as, for instance, "Lorna Doone,"
"Endymlon," "Never Too Late to
Mend," "Dr. Sevier." and so on. Old
fashioned . standard novels are men
tioned, but, of course, all kinds of new
books that are familiar to the average
reader may be chosen.
Make the list as long as you like and
copy each title on a card with the name
forehead and one at either side of the ! cf n? author below It and in the right
ears to confine the tulle folds.
The bride who wears her hair in the
medieval fashion of draping it in ban
deaux down the side of her cheeks can
easily arrange her wedding veil in a
becoming fashion by encircling the veil
around the coiffure by a straight flat
ribbon of white satin finished in the
center on a line with the forehead by a
little spray ot orange flowers.
Machine oil can be removed by wash
ing with soap and cold water. If the
stain does not respond to treatment
use turpentine, the same as for paint
Griddlecahcs for HUnter Breahf asts
TOUR one cup of boiling milk Into
one cup of sifted squash. Add one
tablespoonful of butter, half a tea
spoonful of salt and one tablespoonful
of sugar to the mixture. When cool
add one egg. well beaten, then two tea
spoonfuls of baking powder, mixed and
sifted with one cup of flour. If the
mixture is too thick add a little milk.
Bake on a hot griddle.
Beat four eggs, add a half teaspoon
ful of salt, one level teaspoonful of
sugar, three cupfuls of milk and suffi
cient flour to make a thick batter. Beat
bard and add two teaspoonfuls of bak
ing powder, beat again, then bake at
once in large pancakes.
Stir a half teaspoonful ot salt into
one cup of milk and add them to two
cups of hot boiled rice. Let cool, then
add the yolks of two eggs well beaten
and the two cups of flour sifted with
the baking powder, and, lastly, the
whites of the two eggs beaten stiff.
This recipe will make rice waffles if
one-half cupful of the milk is omitted
and one-fourth ot a cupful of melted
butter is added.
Pour one pint ot boiling water on
half a cup ot fine cornmeal, add half
a teaspoonful of salt. Mix well and
when lukewarm add half a cupful of
white flour, one cupful of buckwheat
flour, one-fourth cupful of yeast. Beat
vigorously. Let it rise overnight. In
the morning stir down and beat again.
When risen and ready to bake add one
saltspoonful of soda, sifted through a
fine strainer. Beat again and fry in
large cakes. Buckwheat cakes usually
requires the addition of soda Just be
fore baking to make them light and
tender. They are better and brown
better when made with boiling milk la
stead of water.
and left corners respectively the first
and last letters of the name of the
book. In arranging the tables choose
several that begin and end with the
same letter, such as "Scottish Chiefs,"
"Guy Mannering" and "David Copper
field." These you consider as doubles, from
which to start.
Shuffle the cards and deal six to each
player, leaving the rest in the middle
of the table.
The game opens with a double, and
the next player matches a card with a
title, beginning with the last letter of
a double. If he cannot play he draws
the cards that are upon the table. The
first one out wins the game and
scores one point for each unused
One hundred points makes the sec re
for those who are playing.
The game may be varied if the play
ers guess at the author's name as the
title is read out The first one who
guesses right scores a point.
It Is good fun to have the game play
ed progressively, and there may be any
number of titles beginning with the
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ANE and a half cupfuls of fine crack
er crumbs, one egg. four table
spoonfuls of molasses, three cupfuls ot
milk, a quarter of a teaspoonful of salt,
one cupful of sultana raisins, two
squares of melted chocolate and one
teaspoonful of vanilla extract. Soak
the cracker crumbs In the milk for
twenty minutes, then add the remain
ing ingredients, turn into a well but
tered mold, cover with buttered paper
and steam steadily for four hours.
Turn out and serve with cream sauce.
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IRISH LACE AND LINEN MODEL.
fpiIE small shamrock medallions used
as buttonhole motifs with crochet
buttons give much style to this simple
sheer waist of Irish linen. Groups of
pin tucking are also effectively intro
duced. Gingerbread Cake.
Mix In a basin three cupfuls of flour
sifted with one teaspoonful of baking
soda, add a quarter of a teaspoonful of
salt, one teaspoonful each of powder
ed ginger, cinnamon, nutmeg and
cloves, add three tablespoonfuls of but
ter melted with one cupful of molasses
and -half a cupful of milk. Then add
three well beaten eggs. Beat this well
and bake In a greased and floured cake
tin. Cook for half an hour In a moder
ate oven. When cold cut in slices.
Sweet Maoaroni Pudding.
Break two ounces of macaroni
small pieces, then boil In plenty
boiling water for a quarter of an hour.
Pour away the water, add two cupfuls
of milk, two heaping tablespoonfuls of
sugar and simmer slowly for twenty
minutes, add three well beaten eggs
and pour it into a buttered pudding
dish. Grate a little nutmeg over the
top of the pudding and bake in a mod
X "stilt drink makes the stomach
warm, but the skin cold.