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THE TOPEKA DAILY
am Tf JOUEHAL l, j jf""j j "C , riS EaCh 6ird,in "S UeSt bSS gnc rest' e breezes the Mos-soms sw and low Her l s-' 7 1 14 7&W YORK copy EziCrttT MCTrni zsr e a disntcs-i ADdar.te con moto The day is done, and one by one The' star - new rs op-en their eyes; And soon, ah! soon the sil - very moon-The Queen of the Sight!-will And close - ly press'd to moth - efs breast, My babe mast slum-ber a tempo . - V " too - , As to. arid fro. in Miff -3- T !ra-.r , j r- - ..-J , . ca - dence slow. The ham - mock drowsi-ly swings , To dream-Ian?! go as bye - - low, Bye - low. oa - by dear!...!. No dan -- ger feat for.- moth - ers near. Let catighlpy babe af- fright. Sing sweet and low, Swing 3 r itt- to and fro. Good night, good night, good night! '. lOME Oi Latest Ideas in Hairdressing. By Dorotny Dale. Notwithstanding the decree that the pompadour was out of fashion, it is still much worn, and by women who are no ticeably smartly gowned and well groomed, o although the fashion columns talk oi the coronet braid, and the parted coiffure, and other vagaries of the hairdresser's art, the pompadour still reigns after four years or more of popularity. Still, for women to whom the more se vere styles of hairdressing are becoming, they are undoubtedly very desirable, and the new styles where the hair is putted only at the sides and Is worn rather flat method. The hair was first divided from ear to ear across the head. The front part was then brushed forward and then back and wet quite thoroughly with slightly warm water. Then take the hands and smooth the hair back quite tight, then without moving the fingers, push it slowly for ward until It stands up in even waves across the top of the head. This may sound difficult, but it is easily done with a little practice, and after a few times the hair will fail into waves with very little trouble. Wire hair pins are placed r f ; v T,....xiJi,.i.,,.w....,...t,..,i.,,. Mm.,1,mJ on top of the head, or parted in the mid dle and softly waved and rolled at the sides, are decidedly to be recommended. The pompadour, when it is worn, is not of the huge proportions seen a year or two ago, and the ugly fashion of wearing a sort of upholstered puff, with the hair down over the right eye, is now fortunate ly seldom seen. The "Marcel Wave" has done much for artistic results as to hairdressing. and sur prisingly natural looking coiffures are achieved by this artificial method of wav ing the hair. Of course to have the hail curled !n this way It is necessary to make rather frequent trips to the hairdresser, but for those who cannot afford this meth od, or for whom it would not be conven feut, a secret I learned from a prominent New York hairdresser may be of service. In the first place, this hairdresser told me that hair which bad even the least ten dency to curl naturally should never be artificially waved- To use heated irons to curl bair which had even the slightest natural wave, would, she said, very soon cause the hair to become straight The method she used in cases of this kind was a very simple one, and only required a lirtle time each night before retiring. Even straight hair she said could be icsde to wave with a ilttle care by this across the head in rows to keep the waves in place, and if this Is done on retiring at night, the hair will dry into shape by morning. At first it will be necessary to do this every night, but after the first three or four weeks, the hair will stay in shape much longer and a bi-weekly or weekly treatment will be sufficient. The back of the head can be waved in the same, way, and one has the satisfac tion of knowing that one's hair Is not be ing ruined by being burned with hot irons. The illustration showing the back view of the head, which accompanies this article, shows the fashionable "Marcel Wave" coif fure, the hair being waved all around and having the ends done in a double coil at the top of the head. With this style of hairdressing, combs are a necessity to keep the hair in place, and as a rule a top or pompadour comb, two side combs and a back comb are used. In the drawing a small clasp pin is also used just above the nape of the neck, to keep the short locks in place. The subject of hair combs would almost fill a column or so of description alone, they are so distinct and Important a fea ture of the present styles in hairdressing. Fancy combs are much in vogue, and one sees side combs and back combs of gold, studded with rbinestones or pearls, cut jet. jeweled sliver and tortoise shell, carved Ivory and amber. For ordinary use the tortoise shell or imitation shell combs are very much liked, one popular style showing rather large knobs of oval shape set closely together in a row across the top. The gold mounted combs, showing a plain beaded band of gold, mounted on the top of the shell, are also much in vogue and for evening wear the jeweled and rhine stone studded combs are very much the mode. There is one Btyle, however, that it is advisable to beware of. that is the fashion of wearing white combs, which are most inartistic, unless used in perfectly white hair. Many of the styles of hair arrangement on view at the leading hairdressers show artificial curls, and false braids used in conjunction with twists of the natural hair, but unless one is absolutely forced to use false locks, it is much better taste and much more desirable to do without. Some women, unfortunately, have such very thin heads of hair that they ai"e forced to use a certain amount of false hair, but as a general rule, even rather scanty locks can be cleverly and grace fully arranged without resorting to sucn devices. It is a well known fact that it is an easier matter to "do" a head of hair where the hair is not very heavy, than it is to manage luxuriant locks. The coronet braid, however, which has already been referred to as one of the new styles, is where the woman with a heavy suite of hair is to be envied, as If this style is chosen, it almost always re quires a switch or two, unless the natural hair is unusually long and thick. To "do" this style of coiffure, the pom padour or front hair is arranged separate ly, the back baix being braided in two wide braids, which are crossed in the back and drawn around the sides of the head, being pinned under the pompadour, the ends being slipped under the braids at the top. - In some cases this braid is made to stand up acros3 the top of the bead, the space behind-, being filled in with puffs or loose coils of hair. For women whose hair is not over lux uriant, this style of coiffure is made by adding a false braid, the natural hair be ing used to make the puff about the head and to form the coils at the top. The fashion of dressing the hair low on the neck is not so much in evidence as formerly, the most modish effects being gained by having the hair drawn loosely up from the back of the head, with the hair coiled rather flatly on the top, not too far back. The fashion of parting the hair and waving it in a twist at the sides just above the ears is another style illustrated among the drawings, and Is a very youth ful and pretty arrangement, when it is becoming. The very young girls wea-r their hair In a loosely waved pompadour or with the front hair parted and coiled, as just described, the back being braided and looped up and tied with a large ribbon bow. In some cases two bows are used, one at the neck and another at the top of the head. DOROTHY DALE. o Bread Pudding. Thin slices of bread and butter, plenty of currants, sugar to taste and half a pint of milk. Butter a dish and cover bottom with slices of bread and butter: sprinkle a little sugar and some currants, then another layer of bread with sugar and currants as before, and so on till the dish Is half full. Then pour in the milk and bake for an hour. This is a splendid way of using up stale bread. It may be made one day very milky, another very dry. This dish lends itself to all sorts of varieties and need never be made two days exactly alike. Decorations for tke Living Room. By Beatrice Carey. A living room, or sitting room, as It used to be called, is one of the easiest rooms to furnish successfully, while prob ably one of the most difficult rooms to gain satisfactory results with is the draw ing room or parlor. This latter subject will, however, be treated of in another article, and the sub ject of living room furnishings will betaken up today. Ideas for wall treatments are undergoing constant changes and every season brings some charming novelties among both the Imported and domestic papers and wall hangings. For the living room many well known decorators are us ing plain cartridge or fabric paper for the lower portion of the wall, with one of the new art friezes above. One delightful room which showed this treatment was re cently seen in a country house, bookcases extending about two-thirds of the way up the side walls were built in and were placed almost entirely around three sides of the room, between the spaces allotted to the windows and doors, so that there was very little wall covering seen except for a short space above the line of the woodwork The upper portion of the walls showed a decorative frieze, with figures of the muses in a sort of procession, in a very clever imitation of mural painting. The lower walls were done In a soft light brown, the frieze being in various blended color ings. The living room Illustrated is of less formal character, and shows a less expen sive treatment. In this case the side walls were papered with one of the cretonne pa pers In a flowered design, with a plain light green cartridge paper above, the di vision being hidden by a wooden molding or rail. In the room from which the sketch was taken, the woodwork was all in white enamel, the chairs being of wick- er, green stained wood and mahogany. sj&j fy -hoccD Window seats which filled in the ends of the room on each side of the fireplace were a very attractive feature. They were of wood, painted white, and were cush ioned in green. The hangings at the windows were also in green and were draped over a second set of sash curtains of white net and lace. There was a large center table of mahogany, on which were writing materials, a large lamp with a glass shade and some books. Several palms and other plants were placed about the room, and there were a great many comfortable chairs, a large davenport, a smaller lounge, several tables, a double student lamp, with red glass shades, and various smaller furnishings in the way of mantel ornaments, framed photographs, et cetera. The floor was of hard wood and the rug in the center of the room was in Persian colorings, with a great deal of jrrecn aui rose color. This style of furnishing would be espec ially good for an up-stairs living room or for the llbrar" of a country house. For the city house, where the living room on the first floor, the woodwork is usually in some dark wood, the furniture being upholstered in tapestry, veldurs or leather, and the hangings at the windows and doorways being of brocade or velvet. Very good results in certain rooms are also obtained with hangings of art cottons, or of silk and linen woven in brocade pat terns. One thing to guard against In the fur nishing of such a room, is not to have the furnishings stiff or formal. Have an open fire If possible, and see that there are plenty of comfortable cbalrs and a couch, a desk or table with writing conveniences and a good reading lamp or two. BEATRICE CAREY. rrCTT, t, ,. , . , I . . JV '"l An Old and Tried Recipe for Orange Marmalade. At this season of the year oranges can be bought quite cheaply, and it Is an ex cellent plan to preserve them for future use. The marmalade is delicious for breakfast or luncheon, or used with Eng lish muffins or hot toast with afternoou tea. Here is a recipe which Is easi'y made' if the directions are followed. Peel one dozen oranges, cutting the peel in little strips with a pair of shears. Slice the oranges, and to every pound of sliced fruit and peel add three pints of cold wa ter. Lot this stand over night. Then the next day boil about two hours or more until tender. Then weigh, aud to every pound of boiled fruit add one and a ha!f pounds of granulated t jgar (scant weight, also the juice of two lemons. An addition of the peel of four grapefruit, cut in strips and previously boiled in several waters until the very bitter taste is extracted is an Improvement, the grapefruit peel to be weighed with the other fruit with the same proportion of sugar. Another good recipe for oranges Is for a dessert or sweet dish for luncheon or Sunday night tea. It is easily made In a channg-tlish, and should be eaten Imme diate'y on its removal from the Sre. Orange omelet Five eggs, five table spoonsfuls of orange juice, the grated tind of one orange, five tablespoonfuls of pow dered sugar, a few grains of salt, two sliced oranges, Beat the eggs until lernoh colored and thick, add the orange rind and juice and the sugar; fold In the whites beaten very light wlrb the salt. Grease the cbsfing difih with one tab'espoonful of butter turn in the mixture and cook over the hot water for 15 or 20 minutes. Then brown slightly by holdiug the blazer airertiv over the flame. Extinguish the lamifid serve without folding from the blr.Jrer with a dressing of sliced orsntres na ro dered sugar. SAKA CUANl-'ORU.