TOPEKA STATE JOURNAL,, SATURDAY EVENING. I)ECEMBER 22, 1000.
Latest of the Fads.
Much Opportunity For IMver
sity Is Offered.
FADS AND FANCIES.
Much of luterest For Women of
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 &
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
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
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
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
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
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
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.
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
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.
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i - ' !l
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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
The girl who says unkind things of her
friends and relatives in their absence,
who is always telling- tales and making
The girl who looks down upon her
mother, and snubs her brothers and sis
ters, and grumbles generally about her
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."
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
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
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
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
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
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.
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.
Cereal Biscuit. Stewed Black Figs. Cream.
Fried Oysters. Lemon Butter.
Pancakes. Maple Syrup.
Oysters a la Poulette.
Boiled Turkey with Ham.
Sweet Potatoes. Cauliflower au Gratin.
Spinach and Egg Salad.
Orange Souffle. Coffee.
Slices of Cold Turkey.
Nut Salad with Tomato Jelly.
Broiled Ham. Hashed Potatoes.
Finnan Iladdie a la Oelmonlco.
Hashed Brown Potatoes.
Beefsteak and Green Peppers.
Esea Hoped Tomatoes.
Sausage. Fried Apples.
Nut and Celery Sandwiches.
Cream of Pea Soup.
Turkey a la Creme.
Rice Croquettes. Baked Sweets.
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
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
;"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
"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
"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
"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
"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
"As if you didn't always say that, and
end by thinking me the very cleverest
"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
"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.
SOLD ON A POSITIVE GUAR AN TEL
Cures all Aches, Pains
external. 50 eta. per
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
"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
"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
"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
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
"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
"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
W Hi !!
and Bruises instantly
Noon and Night.
F i J f 1 '
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."
"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
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. .
"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
"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.
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
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. - ;
no iia( ki;i n.K.
Mr. Johns, er. -I lid yotl ieni;.k n'. d
club iHst nrri.t d.it I I. d; d i'k- a .f.
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,
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