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TOPEKA STATE JOURNAL,, SATURDAY EVENING. I)ECEMBER 22, 1000.
1:i 4 V-'f IK f I '4 i f F00 TIIE.WOMEIi. Handkerchief Collections Latest of the Fads. the Much Opportunity For IMver sity Is Offered. FADS AND FANCIES. Much of luterest For Women of Fashion. " Things of Interest to House keepers and Others. One of the latest fads is the hand derchief collection, not the ready-made articles, to le bought n the stores, but dainty concoctions of the finest lace and Insertion. The correct handkerchief for dress up occasions is composed of three or four inches of the sheerest of linen, surrounded by fows and rows of lace, insertion and beading. Formerly nothing but square hand kerchiefs were used, but now they come In all sorts of fantastic shapes; there are round ones, star-shaped ones and ruffled ones, but, after all, the square ones are much the prettiest. Colored handkerchiefs are being- used now to a slight extent, but they are a fad that will not last long; delicate pink, blue or lavender lawn handkerchiefs, elaborately trimmed with white lace and Insertion, ai-e carried with gowns of & harmonizing hue. Scarcely anything makes prettier Christmas presents than these dainty little handkerchiefs; pretty ones may be made of imitation laces; in fact, most of them are. for if the real laces are used the cost rapidly mounts up into the dollars. One woman, who has the handkerchief fad. is said to possess fifty, many of which were given to. her, but the majority she made herself. Fads and Fancies. White satin, which has for so many J-pars been considered the ideal wedding grown, is being replaced by silky crepe de chine, with billows of ruffles and lace. This will doubtless be a welcome change to most brides. It is said that muffs of ostrich feathers are to be in vogue for midwinter wear, and the correct thing is to have them dyed to match the gown with which it Is to be worn. It is said that one carried by the young Queen Wilhelmina is a bright blue to match the cloth of her gown. Tiny fur heads and tails are among the most fashionable trimmings, especi ally in millinery. Pink, in all the shades, from the most delicate tint, to the deepest rose colors, is one of the most popular colors for evening wear. The up-to-date winter bridemaid will look fetching in a white broadcloth goivn. the trimmings to match the color Eoherne of the wedding. The gold craze is still flourishing to such an extent that scarcely anything in the way of dress materials or trim mings is made without at least a touch of gold about it. Black net. run through with narrow black velvet or satin ribbon, in some pretty design, makes a simple and pret ty evening gown. It is said that a new gown worn upon the first day of the new year means a new gown every month during the whole year. A handsome costume equally appro priate for the maid of 20 or the dame of declining years, is of black panne vel vet, trimmed with renaissance lace. Panne velvet is neither too heavy for the one nor too frivolous for the other. An Elegant Trousseau. Miss Daisy Post, a niece of MrsFred erick Vanderbilt, who was married last week to Mr. J. Laurence Van Alen. a grandson of Mrs. Astor. numbered among her trousseau some exceptionally handsome costumes. The New York Journal gives the following descriptions of a few of her prettiest gowns. Pier most expensive dinner gown was made of cloth of gold, as fine as gauze, fash toned over pale blue satin, veiled with chiffon in the same shade. Both the skirt and low-cut bodice are exquisitely embroidered in pearls, bits of turquoise and "-eel gnld threads. The jeweled em broidery has the appearance of being carelessly scattered over the golden skirt, but on the bodice it is arranged in bands. The sleeves are of chiffon, reaching to the elbow, and are crossed with jeweled bands. From the shoulder, at the back, to very near the hem of the gown, hangs a filmy drapery of golden gauze, em broidered with jewels, and the golden wing-like draperies give a marvelous floating effect to the costume. One of the Prst dinner dresses Daisy Post Van .Alen will wear is a gorgeous trown of yellow velvet, sable and jew eled Russian lace. The velvet is that exquisite silky panne in a pale shade of yellow. With this velvet is combined heavy cream Russian lace, the design picked nut with stones in imitation of sapphires, topazes and rubies. The sa ble fur I? used to define the long train, to stimulate a bolero on the bodice and to act as a heading for the flounce on the skirt. A novel touch of color is given the gown by a sapphire blue panne velvt girdle. A charming leature of a lace tea gown Is a ruche of silk and chiffon petaled pink poppies around the skirt and train. The (lowers are exquisitely made, and trim the satin petticoat and train. A vine of poppies is also 'used at the Fhculder as a heading fur the novel lace fdpeve. - The sleeves of the gown are off ecru lace and are ur.Iined. They cling to the at my closely to the elbow , w here they are threaded with black velvet ribbon, which tits in a bow. From the elbow the lace is loose and flowing and is shaped much like the "angel ' sleeves of some years ago. The bodice portion of the robe is lace, threaded with black velvet, which stirts from each shoulder in a little butterfly bow and ends at the waist line in another bow. which has long streamers. The back of the gown Is arranged in a graceful Watteau plait. The Smart Girl. The winter girl will be a tadiant pic ture this season in her velvet gown, h4 swinging plume-laden picture hat, iter rich furs and her big granny muff. Whatever else she may economize on, the will not omit fur as a part of her wardrobe, fur not for many seasons has fur been given so prominent a part in the drama of fashion. It is decidedly the vogue and fur of all kinds will be used and in ways undreamed of in the years that are gone. The smart girl may not be rich, yet she has at) much attention aa the heiress of many mllorrs. for men simply can not resist her. Every man admires a fine figure, and that the smart girl al ways has. for she makes her figure by proper breathing exercises and tie tavest Paris corsets. The smart gild never sags or gaps or rips as to her clothing. She is trim' from top to toe. and at all times, and that means 70 per tent with men, doesn't it? - The smart grirl is up to the latest wrinkle in everything. She knows to perfection the newest manner of enter ing a room. She shakes hands in eome unique way, and she bids adieu charm ingly after the approved French fashion. She holds up her skirt fetchingly, never in the clumsy, mnssy manner of some women; she steps' alertly, grarrefuliy; she has all the latest tricks of saying things, and she is a bit epigrammatic in her conversation, because that is the smartest thing. San Francisco Bul letin. Woman's Mission. While radical dress reform leads wo mankind nearer and nearer to the pos session of the clothes of our fathers, let one faint voice in the land be heard in favor of the skirts of our mothers. Ac cording to modern science, the dress of women should be a grim demonsf ration of hjgiene. A congress of doctors of all nations assembled in Rome has figured to a dot the number of deadly bacilli possible to be gathered tothe square inch of a woman's train. In Boston, the board or health has formally prescribed short skirts for women school teachers. The ' warnings of science thus are. un mistakable, and they are not lightly to be taken. But what of woman's mission to be lovely? Does this no longer enter into reckonings of the utilities of the sex? A short-skirted woman on the street, except in a deluge of rain, is a blow to one's ideals. The older the woman the greater the blow. "Verily," says Car lyle,, "clothes do tailorize and demoral ize us." True, indeed, concerning the abbreviated, ankle-displaying skirt of the hoydenish "new" girl; truer still of the mannish middle-aged and old ladies who, caring not for the size, shape, style of their feet, caring not for the subtle charm of mystery which belong ed originally to woman, reduce dress to a convenience of rapid transit, a grim assurance of the public health, and an artless announcement of indifference to appearance. Harper's Bazar. Suitable Jewelry. Kvery well dressed woman now makes quite a study of suitable jewelry to wear with certain gowns. There is s much color in the dainty neck chains, safety pin brooches, etc.. that they require careful selecting. If the brown eyed woman wears amber or pink coral, let all the items of jewelry correspond: the same with the blue eyed woman who deepens the color of her eyes with blue stones. But do not wear an amber chain with a turquoise brooch or a blue neck chain with a pink bangle, etc. Keep to the color of one stone, even to the tiny pins that se cure the iace jabot at your throat. Pink coral is extremely fashionable just now as well as expensive. In the language of precious stones it is supposed to guard against danger and evil. Strings of coral will be much worn as watch and lorgnette chains. The Use of Tweeds. Into what pretty and smart garments can tweeds be manipulated, especially when it is the fashion to put dainty col lars on the more severe type of tailor made gowns. For instance, a greenish red mixture had a fanciful collar of turquoise blue spotted panne, while a dark brown tweed was adorned with a Vandyke col lar of green and gold brocade. Alto gether, nothing seems too elaborate for the collar of a tweed or serge gown this year, be it a priceless Louis XV brocade or a beautiful handmade embroidery of some costly lace. The idea, of course, is French, for the Parisienne loves incongruity in dress, though she is always gowned absolute ly comme il faut. A New Fad. It is the mode these days to fasten a knocker on one's front door, whether that door opens to the dark and sinuous corridor of a city flat or the spacious hall of a big country house. Further more, the knocker that hangs over the thrcshhold must be a thing of beauty, or curiosity, or intrinsic value as an an tique, and it is strictly against the rule to hang a Roman knocker on the door, if it is Dutch, or a colonial ring and BROWN CLOTH GOWN. ,i r M I,, .,,,,1,., ,,, ,,,.,. ..IMfl:ffllT?fr -'hj lb""" V i !'..; ... V.. :' v n . : -- ' : i i i - ' !l ' '""? ' ' ; Z- s k -: : "r - 'ill .:; " ( 'S ' 'I . .;.:;; f f. .," ' I. -V1 I '-'"''r' This stylish model gown of brawn ace cioth has a skirt with sif3e panels simulated by many bias satin bands finished by tiny crochet buttons. The same trimming' is repeated upon the blouse. The wide waistband 13 completely cov ered by Uses of stitching. disc of brass on a French door, or worse yet a big beautiful bronze Venetian knocker on a fair white door of the Wash ingtoniaa period. ' " The Unpopular Girl. The girl who is all of I, I, I, who takes no interest in anybody else, and cares for nothing but 1'ie sound of her own voice. The girl who says unkind things of her friends and relatives in their absence, who is always telling- tales and making mischief. The girl who looks down upon her mother, and snubs her brothers and sis ters, and grumbles generally about her home. The girl who is rude and disagreeable to thos"e whom she considers her infer iors, and who never shows any consid eration for one poorer than herself. The girl who is so Vain of her persoml appearance that she thinks everybody si looking at her. and cannot talk to a mail five minutes without fishing for a com pliment. letroit Free Press. Value of College Life For Women. The idea that there is anything abnor mal in a college life for girls is fa-st passing away. The college girl may still be a problem to some persona, she is not in the least one to herself, or to those who know her best. The average girl goes to college for the reason tint her brother goes, to get a little long-?r training of mind and discipline of char acter before the work of life, -whatever that may be, is entered upon. Matthew Vassar in establishing the college whiclf bears his name had a sharp apprecia tion of the value of knowledge, but ins appreciation was equally keen of the value to the world at large of the true woman. His ideal was to develop a strong woman who should yet be gentle, for lie knew, as other perr dying minds have known before and since his time, that strength without gentleness is odi ous, while the gentleness that misses strength is intolerable. The institution was, perhaps, some what handicapped in the early years of its life because of its very leadership in the college movement for women. If, however, it has had occasionally, in the more distant past, to make a stepping stone of its "dead self" it has always been, truly, to reach "higher things." Harper's Bazar. Women Criminals in Austria. Austria is the only country in the world which never puts a woman in prison. Instead of giving the woman criminal so many months in jail she is Sent, no matter how terrible her record may be, to one or other of the convents devoted to the purpose, and there she is kept during the time for which she is sentenced. The convent is not a mere prison m disguise, for its courtyard stands open all day long, the only bar to egress being a nun. who acts as a porter just as in other convents. Chi cago Times-Herald. Table and Kitchen. Conducted by Lida Ames Willis. 713 Chamber of Commerce building. Chicago, to whom all inquiries should be addressed. All rights reserved by Banning Co., Chi cago. Two Methods in Frying. English experts in cooking designate the two methods of frying as "wet frying" and "dry frying." The French terms lrire and saiite sound mure attractive to our ears. Roth These processes are excellent when properly employed. But. as a ruJe, frving is one of the operations in Ameri can cookery that usually produces the least pleading results, because so generally mis understood. Failure in this line is al ways so very apparent, and leads to the wa.te of much good material. The prin cipal reason whv our cooks so often fail in frving successfully is that they have no definite idea of the distinction between the two methods, and saute or' dry fry everything. TO SAUTE OR DRY FRY. This method should be employed In cooking omelets, liver and bacon, some kinds of fish, chopped vegetables and pan cakes. Saute means to took food in just sufficient quantity of fat to brown nicely and prevent the articles from burning. Articles that are sauted must be kept in constant motion, and turned frequently to prevent their being greasy or siickihg to the pan. TO WET FRY. This method constitutes real frying; the At f ' t ' f A . I I ' - I! I " ! I term so ti bused and misused by mft?t cooks.- The fiivt consideration is to have sufficient fat ti cover the article entirely, in order that the hfat may be conveyed to every part in uniform manner, and at the same time -above and below: the conking done quickly, po that the flavor of the food is not destroyed or the fat allowed to penetrate. THE ECONOMY OF WET FRYING. Considering the two methods from an economical standpoint only, the use of a quantity of fat fur frying is not extrava gance, especially when the vegetable fats are ued: for these fats can be employed again and again, and the same fat will answer for a very diverse class of ma terials. The small quantity of fat used for sauteing articles in the usual manner gets scorched, and is always thrown away a unfit for further use. while the food cooked in this manner is far less diges tible. .MARKS OF GOOD FRYING. Successful frying will produce on even color from a golden to a rich brown, ac cording to the shad desired, while articles badly fried will have a mot tied appearance and are sodden, greasv and altogether unattractive. To attain perfec tion in this line of cooking requires but little knowledge and skill and by the ob servance of certain rules failure is im possible. By this method one can pro duce so many dainty creations from ma terials that have already graced the fam ily board in a well known form. A deli cate, dainty entree need not necessarily incur an additional 'expense for new ma terials, as left-overs furnish the founda tion for many little surprises in this class of dishes. Remember this one point in particular: that nothing will fry crisp that is wet, and both fat and food must be dry, in order to get good results. By dry fat, we mean perfectly free from water. The ar ticle to be fried is, as a rule, first dipped In beaten diluted gg and then rolled in fine bread crumbs. Ail the dipping and covering should be done before beginning to fry. and the articles allowed to get drv on the surface. When flour is used for the covering of the food instead of egg, and crumbs, fry at once. . HEATING THE FAT FOR FRYING. The expression boiling hot fat is too fre quently used, and leads many to suppose that the fat does bubble and boil in the kettle when at the proper temperature. The ebulition of the fat while heating and after food is immersed in it, is caused by water in the fat and in the articles placed in it. As the fat nears the proper temper ature it becomes silent, though not en tirely motionless, as will be seen by watching is closely. Oidy lard must be heated to the smoking point. Vegetable oils are lighter and free from all heavy substances and reach an intense heat be fore the smoking point is attained ; for this reason, -s well as many others as satisfactory, the vegetable fats are much preferred to the animal. The former are not greasy, cannot burn unless heated to a point where they will aeorch the food before it can be heated through; and do not throw out the strong, heavy odor we get from lard. Recipes to the contrary, fat must not boil, but must be hot enough to immedi ately contract the tissues' of the meat, or harden the albumen of the egg and car bonize the crumbs which are used for coveriner and protecting the food from the fat. The quicker the food can be fried the more digestible and less greasy it will be. The ordinary, simple tests are reliable, though, of course, judgment must regulate the temperature somewhat according to the size of the articles. For oysters, croquettes and such foods as do not re quire much more than to be thorouerhlv heated through, test by throwing a piece of dry bread crumb in the fut. If it browns immediately the fat is hot enough. 13o not plaxe too many articles in the fat at one time, an each one lowers the tem perature and must lie soaking in the chilled fat while it reheats. If frying raw potatoes, test with a piece of potato, giv ing it time to cook mealy and drv with out getting too warm. Temperature for raw doughs and batters can be? tested in like manner. There is nothing so easv or satisfactory as frying, if you know how to do it: and the art is acquired in much less time than it takes to explain the pro cess. If every individual woman would determine "just how" to do the things that seem such stumbling blocks in her daily round of household duties, she would soon look upon these duties as ac complishments of which she mierht fel justly proud, instead of regarding- them in the light of trials and tribulations to b avoided if possible, and if not, dis charged with scant ceremony. Inquiries Answered. Mrs. Mary Smith writes: Please tell me at your earliest convenience how to make the following dishes: Veal loaf for two persons, oyster loaf cream of celery soup, cream of tomato soup, chestnut dressing for turkey, oyster pie. And what is pa prika? We will give as many of the requested receipes as we can allow space for in this issue, and the others at later Intervals, hoping the delay will not inconvenience you at all. VEAL, LOAF Take 14 pounds of un cooked veal, one-fourth pound ham, one half cupful bread crumbs, one-half tea spoonful salt, one-half teaspoonful onion juice, one-fourth teaspoonfut pepper. on& fourth teaspoonful cloves, one-fourth tea spoonful allspice, one-fourth teaspoonful sweet marjoram, one egg and a little grated rind of lemon. Chop the veal and ham very fine, and add all the other ma terials. Moisten with the egg well beaten and a little melted butter it" meat seems dry. Press down into an oblong baking pan to shape, and then turn out on but tered naper into another pan. Brush well with beaten egg, and bake in a medium hot oven for one hour, basting with hot water and melted butter. This is nice served cold or sliced broiled and served with cream or torn a to sauce. OYSTER LOAF-Get the small French rolls shaped like loaves of bread; cut off a slice for the cover and then dig out the crumb, leaving a thin wall. Spread the Inside with button and stand in the oven until a delicate brown inside. Then fill with hot. creamed oysters seasoned with salt, cayenne, a teaspoonful of lemon juice and a teuspoonful of minced parsley or grating of nutmeg. Menus. SUNDAY. BREAKFAST. Cereal Biscuit. Stewed Black Figs. Cream. Fried Oysters. Lemon Butter. Creamed Potatoes. Pancakes. Maple Syrup. Coffee, DINNER. Consomme. Oysters a la Poulette. Boiled Turkey with Ham. Sweet Potatoes. Cauliflower au Gratin. Spinach and Egg Salad. Orange Souffle. Coffee. SUPPER. Slices of Cold Turkey. Nut Salad with Tomato Jelly. Fruit. Cake. Cocoa. MONDAY. BREAKFAST. Fruit. Cereal. Cream. Broiled Ham. Hashed Potatoes. Rolls. Coffee. LUNCH. Finnan Iladdie a la Oelmonlco. Hashed Brown Potatoes. Chocolate. DINNER. Carrot Soup. Beefsteak and Green Peppers. Esea Hoped Tomatoes. Banana Fritters. Wafers. Cheese. Coffee. TUESDAY. , BREAKFAST. Fruit. Cereal. Cream. Sausage. Fried Apples. Potato Pancakes. Coffee. LUNCH. Clam Chowder. Nut and Celery Sandwiches. Cereal Coffee. DINNER. Cream of Pea Soup. Turkey a la Creme. Rice Croquettes. Baked Sweets. Celery Salad. Prune Whip. Coffee. Some girls marry for money, but, for that matter, every clergyman does the Fame thing when he performs a. cere mony. Philadelphia Record. - 13 W U 11 li S AKE Gavitt's Pain Extractor Gavitrs . Herbal Ointment CSS ?mja Krni"ion, Gavitt's System Regulator cp f--'-Gavitt's 'Catarrh Cure cS?ae,,1"dCata,rh- .... SOLD BY ALL TOPEKA DRUGGISTS. Mrs. Witlierbee's Christmas New York Mail and Express. "At this season." ohserVed Mrs. With erbee, softly, and with an angelic ex pression upon her face, "it is so nice to do gracious things. And since we can't get out of town Are you quite er- tain. Bobby, dearest, that you must be at the office on the 24th and 26th?" : "Dead sure," said Mr. Witherbee, who was parsimonious of words in proportion with his pretty wife's prodigality in the same article. ;"I supposed so," she resumed, resign edly. "You have Just been such an adorably generous duck, Bobby, in giv ing me a new brougham "and new 11 v eries for the men that, much as I am disappointed to refuse the Cleverin' house party, flat as it is to stay in town over Christmas, hopeless as we shall find It to get a Foul we want to dine with us at this late date, I trust I can prove my self submissive to my fate." "Dull old day. Christmas is. anyhow, town or country," remarked her spoil"". "Oh, dear, yes! How I wish we couiJ go to sief p and wake up and find it over. Bobby! Merely thinking of the presents for the servants is enough to make my hair gray." "Give them cash all around, and be dohe with it," suggested Mr. Witherbee. "I wish I could dear; but, unfortunate ly, in a moment of enthusiasm, I de cided to try to create a bright spot in their lives by offering them a little party .for a few friends on Christmas eve with a trff-T and appropriate little giith. followed by Ice cream and cake and claret-cup. you know. You remember, we had fully expected to be out of town." "There'll be a policeman wanting in our servants' hall before Christmas morning, then," observed the master, darkly. "Get all those Swedes and French and Irish to celebrating together and you'll see the fur fly." "Bobby, you never look at things in the beautiful, large way I'd iik you to. More and more lately, since I've beer: attending the meetings of our Woman's League for Brightening the Lot of Our Fellow Men, I've been brought to think of a thousand kind acts I'd like to do to those less fortunate than I am. To I'-Il you the tiuth, my servants are already all c,uarrelinc so dreadfully about the projected merry-making. .I'm quite dis heartened. The laundress doesn't speak to the cook, the kitchenmaid and the second man are at daggers drawn, rr y own maid (who tells me everything) has had a tiff with the .butler.' and so on. Actually, they are eating all their meals In silence, it apepars. and how ever am I going to straighten the matter?" "I'd keep 'em as they are." said the heartless Bobby. "No, dearest; our agreement at the league requires our entering into oth jr people's lives and taking no rebuffs.This brings me to a new idea I was going to propose to you. Since dine at home we must on Christinas Day, why not signal ize it by a reunion of sad and disap pointed souls" "By Jove. Kitty!" "Well, that's poetically speaking. I mean look around and pick out people we don't usually invite because they would exactly 'go' with our own par ties. And, with one or two exceptions, confine it to the families you' and mine. We ought always to re i-mb"r, Bobby, that whun we began life invita tions to a house like ours appeared very important. It seems surprising we ever could have had such a little bit of an in come as we did. No one in the famii connection on either side has got a her.d iike you. dearest. You are wonderful!" "I'm not wonderful enough to stand such a dead-and-alive dinner as this you're cooking up. Why, there's nobody hates you like the old friend you haven't got time to see. It won't dt, Kitty, it won't do." "As if you didn't always say that, and end by thinking me the very cleverest little wife" "I ever had perhaps." "Bobby, don't jest about serious sub jects. If I were taken from you. you wouid remember this. The more I think of that dinner the more I'm pleased with it. It is the opportunity I've lacked re cently not the good will to bring abu.it such a reunion. You'll see that my tact and forethought v ill bring together those who will be I.appy and congenial. There shall be no jarring elements, 1 promise you. It will be truly a merry Christmas First, of course, we'll have your brother James' widow." "That woman! She made poor old Jim's life a burden by her sour looi:s and her lectures and moral superiority over him." "She is the one we can't possibly leave wjrf for the dy&txtpdc t i ... i 1 1 ; ,S . ' . " It U perfectly digestible, which lard ii not. It n cleanly and free from disease-taint to which twine, from which lard ia made, are Eabie. Dyspeptic! can with impunity er.joy food made with it. It goes twice as far as lard or butter and is therefore cheaper. Wesson's Salad Oil is far greater ralue than the finest outc oil and has the same flavor. Ask your friendly grocer to supply you with Wesson's Oils. Mb- s I illi 1 Ml SOLD ON A POSITIVE GUAR AN TEL Cures all Aches, Pains external. 50 eta. per V out, though." said Mrs. Witherbee. rath er uncertainly. "She'd be mortally of fended. Kealiy, when I met her lat fehe seemed a little bit toned down not qu.'te so disagreeable." "If you have her. I suppose you'll have to drag in your mother's cousin Flix?" "Old Felix? Impossible! Why. Bobby, he grumbles af everything, and makes such noises with his suup. It couldn't give Cousin Felix any pleasure to dine out anywhere." "He must be asked, for old times' sake. And so must the two Llverton girls,' as you politely call them. They're on your side the house." "The Liverton twins'. Poor old thing! I suppose we must," groaned Kitty. "Then there's your friend Sain Blake ston; he's harmless, if slightly idiotic And your cousins, Doctor and Mrs. Slow mo re." "And Johnny Giles; he's mad about genealogy, and is a monologist to boot " "He'll talk everybody else down flat!" cried Mrs. Witherbee. "Bobby, we are forgetting the Crandells mother, father, son and daughter." "Great Scott! They'll about finish up!" exclaimed the master of the house, de jectedly. "Never mind." said Kitty, after a de pressed silence, rising to the occasion with her former saint-like mien: "it is our duty, dearest our plain duty at Christmas tide. Let us make it our pleasure, too." m Around the Witberbees' table on Christmas evening! The large room.wi.h its crimson walls and whitf" panel. ng. i hung with garlands of southern sr.iilax. bolly and mistletoe. A bright flr of logs dances in the low grate. The feast is spread with all the luxuries of the sea son; nothing is neglected to contribute to the enjny merit of the guests. An air of constraint reitrns over the sixteen people, who talk in undertones. Mrs. Witherbee. in a new black satin frock, glov-fittir g, ppangled with jet. and wearing a treble row of pearis around her pretty throat, to Cousin Fe lix, on her light: "You er were saying you go some times to the opera?" - "No, madam I said nothing of the sort. I merely observed that in the old Academy days, when the boxes were filled with really handsome, well-bred women, whose families one knew, it was worth while to drop into the stalls." "But. surely, the music at the Metro politan" "Music! One can't think of it for the disgusting evidences of the worship of wealth on every side of him. I'll tell you, ma'am (gobble, gobble), this smart set of yours huh, 'smart,' indeed! is just carrying this community to the dogs! Some day and I hope I may live to see it the anarchists will rise up and rout the lot of 'em (gobble, gobble). Such vulgarity of parade in dress and jewelry and carriages among a gang of mushroom aristocrats! I despise m and all their works, madam! And I'm ashamed to see your mother's child run ning after 'em." Mr. Witherbee. looking frankly wretched, to his sister-in-law. upon his right: "Try that champagne, won't you? You'll find it dry and found." "Robert. I am surprised at you not remembering that I never take any in toxicating beverage. Water, plain Croton water, is good enough for me. And I remember when it used to be served at your table with the assistance of cider for a treat. Times have changed since you were a clerk on twenty-tive hundred a year. In those days you and Katherine would as soon have thought of rlying as inviting the s and the s, whom I saw by the paper dined with you last week. That was cue of your "smart' dinners. This. I observe, takes in the frumps, as I suppose you call us between yourselves." "I'm sorry it's nnt to your liking, Sophia. We have tried to do our best. I'm sorry, too, there was' a slight delay in serving; but we had a little row in our domestic staff last night, and" "Little row? I should think so! I gaw all about that in my morning paper. The police called in: cook and butler both drunk: a pretty state of things in your kitchen after servants' pall : Heall v, Robert, it makes me satisfied with my humble surroundings to read what goes on up stairs and down in the families of your would-be high flyers." One of the Liverton twins to Mr. Sam Blakeston: "Ycu know they call Kitty Witherbee a beauty. Io you think Khe Is?" Mr. Blakeston. looking aimlessly at his hostess, after getting hits monocle tu stay in place: "Well, yes, rather; but don't mention that I F3td so." Miss Liverton. btidliner: "She's terribly gone off. and who won ders. Op the rush trying to keep her name before the public. That brack V- W Hi !! and Bruises instantly Iiiff-rnal or Bottle. For Morning. Noon and Night. F i J f 1 ' "I Va - L Live 'well and be well while you live . s & Not a oasfv. harsh .iniVd tfrnin ruit ' an appetizing, delicious bxd lor bid strongmen and little babies. , BATTLE CREEK SAVITAPll'M FOOD CO., BATTLE CREEK. MU"H. satin's evidently hT second l t '! neck's getiinrf tinr. and I'm ei'1.i" those are not real l't Is." Mr. BhikeMon: "Kh? Yon don't xny so? Good m""t 1 for us. you think? i'ray, don't ni'i:li"i that I said mi" .Mr. Gilts to Mis. Crnnd'dl: "The gr pr. nt g' .- ndi'at her of wir host martie.1 At is Shi-iiIi. not It I '" Van der Stumps. n iievi'UMly s-ol. This branch of th- Van i r Sun ln- migrated in" --in . Mr.. ''. tnioiirli out the si rv!'-' of game mid unhid. The other l.ivt t.e.i twin J'' t'-f Slowrnoie, IT! m hb-s-iy: "Did you hear thai Tom ml" .1. K-Hi pot's automobil" inn away with hhri fi the pHrk yrfterdity, w li-n he waniakio out Mrs. ' Cilly 'aslicouiiter?" p.vtor Howrn. t . "My d :ir lii-! .ar e tin . people l i l-nH of yours?" The oi hr I.lv ror t in, inbn i r a 1 : i well not exartlv. J tut one ion so much about tl ' in." Tortor fr-'lovvrnore r 'Then plliw rue to advt-f vu IHH. " fares I am e r 1, a ! lb- "i " biles of all ih- Knl! t nin-hi no away und n!Hh nil Ih- 'ash u : ' ' ' to atom, iin i I'd consider th- v aM Improve 1 by it " Mr. Wlrlnrlf. aft. r l'ig sec- .-r it from M i'fii'-in-lu'. Mi". Witherbee, W i l li b" le. r liv ; ."Hum! Tip .lin-t " 1 K"lv J getting rendv to !hv" tri- table Mrs. Jm W it Iter he-, sl t til. . ins: "Then, Til -i wind ut by h.. vn.-t that I've no doubt you m1 K n t. a. fairly well by invitm". n.-. ! ta i M, but lt' hern a tniliiv. a ioad l . ior., a I whv? '!. us- w. ail k'-w oi.' . selves f. l-ft.v !. Invlf-d ! I ! "!'' . from a r of dm v. a1 im Immu'i ! ing lik-s to I" p.nroiii-.. d un.l-i I"J guie of a 'nniiy fhri-tir - so t!" . . , An hour later Kfttv tl'-v In r, . S weeping upon o r hnsbati I s h-ml 'A m-rrv 1 i tpt rr a -' I tvv r I'1 I such a dol-f'il r-n- 1n nl tnv li' "'" cried: th' n burst riio a laiu li. in be he Joined. "Here's a maxim for your l-.o'ti-, Kittv, that r four.. I the otb-r il.iv It it easier to whsIi I he fi et of tin Ibi:.h than to enteriairi one poor n l.ni. u.' '' Cooking at Great Alti'.udos. From Nature As attempts ar- being mad- to f- o'. a domestic s-i -ii-. and to li.r-.dnc- ex actitude into the operations of i let kitchen, a not' in The Monthly W-mion Review recording the ni dial .-i i n of a housek'-p-,- at Albu.ueriu. N. M , is) of (merest. It lippeniK mat " ' ' '! recipes and praeti-.s v I i-h ar li.-:. worthy not far from ci lev.-! i w i' -less at Albu.in.i ,,ue. the alitul- "f which is 4,:i.e! feet. Wat. i l...il tl i. 202 degrees Faitrenh. it ir't-a.l "j ,' ' ; degrees Fahr.nl'. it: h.-uci- hiI' ! ..If fooJ the rooppig . f whl'h ! p '"!-' i. heat appiic) lhro,:i), if- i,.i loir, of water icriii:1 a he.-.r tun- tor . .1 : ; than s given in i'i- o..kov -, v. - . t account of the xtiiu" .liyno" of i e atmosphere. t a r i v a -. ai s feed. o. . bea.ns, corn, etc., 1. - 'i iiej.-ii ! '' ' moisture that lln-y have to be h : to. t long time in wai. r In fore coo' nr.; o order to be sol I r;i. d ; bill ih-oi" -if -CUlty Is with ral.o niaki'ig. li-.'. ',.r, recipes as to niiielxr d .f-i- :o.l amount of baKieg o d-i bi-..k .ov . altoso-th'-r. at. I h..ns ke. pc( l ave ti modify them if Iim V wbll tieer . -tions to be so. r'nl A - I In- bu etrlc pressure .j. i-r ni'm s to uh.tt .y tent the djs. ;i... t. d emboli .1 ; x i tia f expand and a' rate the .lourn. Hi'" n. explain the !mr.nl ii'-ti"n l t i C soia and emr l.ett.'i, Pi a 'iv c:.- . observation i inter- 'i-g. a n! i-.--may find it worthy 1 tr.'i n 1 1- . A VAST IHKFI.iJI.N( 11. From th Chiladeh hi,. Tt . ! Town Th- , id. a -f t' e rv-, h snubbing Joil.ir.s f imply 1.. . ao-e h si'ir-mad rnn. Brown- Tr o'k s-'' Tow np C-t t .'. :n' V Tbev a.o Snorkins. w b. l u'o a I'-ii'. Brown Ah! I'm ffr""!.-.'' v. - ; In L-narl-md no iia( ki;i n.K. t (from I'n.k.j Mr. Johns, er. -I lid yotl ieni;.k n'. d club iHst nrri.t d.it I I. d; d i'k- a .f. st(T. snh" Mr. Jacks-. n- No. -uh. 1 am no b o biter, utrh. J 1 wi-io.l t- a-t nov .-. persiori.t upon .! lo'.r rcr family I i. ,i f go risrht to a liJh riHik"t and ! o. sirafrl f to d-yr faces, 'ih. I'ut my, style, uii