connoisseurs for its
(No rank smell nortaste,
so frequent in some
brands of Olive Oil)
*?U cf Wives cnlii
S. Rae 6* Co. Esta-b-1836
TO BRAWW AMP BRA/JV.
SEE THAT A PICTURE OF THE
BATTLE CREEH SANITARIUM
IS ON EACH PACrtAGE.
?For health and hunger man,
woman and child should eat
uct of 11 /
f. 5c. a ^
?A delicious himI nutritious |>n?luct
clean, well-conducted hnuie bakery
loaf. Delivered frtsh dally.
ist & E Sts.(
?never liefore readied the perfec
tion point that has been attained in
the brewing of
There's nothing fiuer in dark beers.
Let us send you a case?$1.25 for
24 pts. or 12 qts., delivered in un
4th and F Sts. N.E. 'Phone 2154.
That somewhat paradoxical combination
of ice cream with hot chocolate sauce
grows in popular favor and is often urged
on the score of greater digestibility. To
make the sauce, put into a saucepan four
ounces of chocolate, half a cupful of milk
and one cupful of sugar?the brown pre
ferred. Stir until the chocolate is melted
and cook until It waxes when dropped In
cold water. Serve in a pretty pitcher, to
be poured over the cold cream.
Visitors to the Island of Nantucket, who
have been privileged guests in the homes of
some of the old residents, will recall that
unique dessert, whitpot, which seems indig
enous to the island. The secret of its
manufacture may not be learned from the
up-to-date cook book, nor yet in the cook
ing schools, but In a quaint little volume of
Nantucket recipes, issued for the benefit
of the sanitary commission in 18?J3, specific
directions are given for its making.
"Aunt Mary" prefaces her directions by
the statement: "Some persons like this for
a dessert as much as others dislike it." The
ingredients called for are one quart of
milk, one egg, one taKlespoonful of meal,
two tablespoonfuls of flour, not heaped,
one-half cup of molasses, and a saltspoon
ful of salt.
Boil half the milk, and add a little salt.
Mix the other ingredients with the rest of
the milk cold. Pour this into the boiling
milk without stirring. Set it into a mod
erate oven, and let it bake till it is a little
thicker than boiled custard.
At the "country store" table at a church
fair, held recently, a supply of lroning
I.MPORTANT TO '
FOR THE PAST TWENTY-FIVE YEARS
Dr. Charles* Fflesh Food
has lieen used by leading actresses and others
who know the value of a beautiful complexion
and rounded figure. It will positively do as
we claim. PRO
F L E S II on the
face, neck ami
arms, tilting all
adding gface, rurve
anil lieauty. It is
positively the only
preparation In the
world that will
IH ST and keep
the breasts flrui,
full and symmet
rical It has never
failed to accom
plish this result,
not only for the
society lady, the
actress and the maiden, but for the mother so
unfortunate *.3 to lose her natural bosom
WRINKLES about the month, eyes, and
those of the forehead disappear as by magic
leaving a skin texture firm and clear.
FACIAL SAGGING, the great beauty de
stroyer of middle life, is also corrected by
this flesh food.
On sale at mostly all first-class dry goods
and drug stores, or your dealer will get it for
Ladies of Washington will find Dr. Charles'
Flesh Food at LANSBURG1I & BROS.'
ICOICID ?n?> Ik)x CHARIJES'
IP \K. IC ILJr FLESH FOOD and our boot,
^- art of massage."
If not convenient to the above stores, you
can take advantage of our following liberal
offer, which puts it within the reach of every
tiurse: The regular price of Dr. Charles'
?"lesh Food la one dollar a box, but If you will
send u4 $1 we will send you two (2) boxes In
plain wrapper; also oar book, "ART OF MAS
SA<JE." illustrated from life with all the cor
rect movements for massaging the face, neck,
arms and bust, end containing valuable bints
on health and beauty. Pierre Chapiott. the
celebrated French masaeur, says of this i?ook:
"It Is the moat complete I have ever seen.
Every woman abould have ooe and consult It
daily." Write today. A dollar bill, is the
aafeat to mall.
n?- fhnrlpcfn 239 Broadway,
;ur.wnanesu)., New yortt ct|i
board covers went like the proverbial hot
cakes. They were made of ticking, the
shape of the ironing board, opened on one
side and finished with buttons and button
holes. From the top came a flap that fast
ened down, and in this flap was a pocket
for the wax and holders. A stout strap
was fastened across the back to hang the
board up by. The housekeeper who has
long deplored the tendency of the ironing
board caver to take into Itself spots and
soil of every sort, to say nothing of its
predilection for slipping down at inoppor
tune moments and tripping up the unwary,
will welcome this suggestion, which keeps
it clean and out of the way.
Another new idea for a sale is sweep
ing uniforms. The latest creations in this
line are so pretty and picturesque that
every woman longs at once to take her
broom in hand. The caps are like those of
the Moravian nuns, with tabs over the
ears. Some have ties and some are with
out. The aprons are long and highnecked,
cut much like the cooking-school aprons?
all in one piece. The long, full sleeves have
an elastic around the wrist, and the bot
tom of the apron Is finished with a wide
ruffle. Two pockets are provided?one deep
for the dusters, etc., and the other small
for the handkerchief. Made of blue and
white calico "or gingham, this sensible and
withal most becoming suit goes far to
ward removing the stigma of drudgery
from the weekly sweeping day.
The Infinite possibilities of tea mattings
| for decorative as well as utilitarian pur
| poses are evidenced in a new direction, and
j water colors framed in the delicate green
! matting laid over flat, wooden frames are
j now considered both artistic and desirable.
Among the luncheons outlined for Sep
tember the golf luncheon, when the guests
are expected to come in their golf suits,
offers great possibilities for a jolly time.
If the company is a large one it is sug
gested that they be seated in fours at small
tables, each of which should have a cen
terpiece of salvia. Scotch heather or soft
purple thistles. Souvenirs appropriate to
the occasion are plaid golf bags with sticks,
to be tilled with bonbons, or small plain
woolen caps, to be presented to the men
afterward for tobacco pouches. There are
also the useful as well as pretty plaid-cov
] ered golf score books. Guest cards may
I have sketches of girls in golf costume, or
little cuts of such figures as may be found
in colurs in golf catalogues, and cut out
and pasted on the cards. The tables may
have plaid ribbon drawn down each side or
bows at the corner. The menu may be
either conventional or consist of typical
The menu suggested is:
Boiled Salmon, Boiled Potatoes,
Pheasant. Currant Jelly,
Scotch Rarebit on Toast.
Plum Tart with Cream, Coffee.
Scotch rarebit, it is explained, differs
from the Welsh, and is made by adding to
half a pint of white sauce a tablespoonful
of anchovy paste and a pinch of red pepper;
cook this for a moment and add six hard
boiled eggs cut in rather large bits. Sim
mer the whole for three minutes and serve
on buttered toast.
A bright woman of expedients, who
wished to carpet her large dining room
with something that would "wear like
iron," but at the same time be artistic, de
cided upon Brussels carpeting with a bor
der to match. Realizing that the border is
always the most expensive, she bought a
center of "bit or miss" Brussels and then
a stair carpeting to match. This last she
cut in two, to serve most excellently well
as border. A man was employed to make
and lay this carpet, and its entire cost was
"I am often so puzzled in writing let
ters." confided one woman to another, "to
tel! in such words as perceive, conceive, be
siege, believe, etc, which comes first the 1
or the e.
"I used to be." said the other, "until I
heard a simple ride that bears passing on.
The syllables that commence with c take
ei after it. Other consonants are followed
The very best lotion for tired and ach
ing feet may be made at home of mutton
tallow and camphor. Cut the clear fat,
which may be the trimmings from chops
or the kidneys, into small pieces and add
to them a piece of raw7 potato, peeling and
all. Cover with water and fry out in
the oven. When nothing is left of the
fat but cracklings, strain, add a few drops
of camphor and pour into egg-shells or
small jars. Druggists aver that there is
hardly a salve in the market but that
mutton tallow enters into its composition.
A dainty bassinet quilt noted lately was
made of white silk and wool flannel, em
broidered with rosebuds. The upper end
was turned over about six inches, and on it
was embroidered the motto that orna
mented Oliver Cromwell's baby cap in 1599,
"Cry not, sweet babe." The quilt was fin
ished with a lining of delicate pink sateen
and bound with ribbon.
At a wedding breakfast or luncheon the
guests are seated about the room, and not
at the table, which is simply to serve from.
The menu should be dainty and simpler
than for a formal meal.
The popular English ale passet is made
in this way: Melt one tablespoonful of but
ter in the chafing di3h, add one table
spoonful of Hour, and when melted and
bubbly, pour on gradually one cup of milk
mixed with one slightly beaten egg. As
soon as the mixture begins to thicken, add
little by little one cup of ale, stirring con
stantly. Season with salt and cayenne and
serve with toasted crackers and cheese.
For the Cauae of Temperance.
Kiwn American Medicine.
The effort on the part of the Russian
government to lessen the evils of lntem
j perance among the working classes by
| furnishing a substitute for the dram shop,
will be watched by temperance workers
on this side of the water with considerable
Interest, for Russia, owing to the Ignorant
condition of her lower classes and their
reputation as heavy drinkers, would seem
to be an ideal place to try the efficacy of
such methods of reform. This substitute
for the dram shop has, in St. Petersburg,
taken the form of a large building, or
buildings, which include among other halls
a theater capable of seating 3(500 persons.
The intention is that dramas of historic
character, concerts and similar enter
tainments of an educational nature will
be presented. There will also be "enter
tainments designed especially for children.
That these advantages may be within
reach of those for whom they are Intended
the admission charge is but about flve
cents for a civilian, two and a half cents
for a soldier. In addition to the theater
are restaurants where meals are served
at correspondingly low prices. The open
ing performance is reported to have been
a success. The hall was crowded with
working men, who followed the play with
great interest and delight.
To Get l'p Co11 n rn and Cuff*.
Prepare some good cold water starch by
mixing smoothly about two tablespoonfuls
of starch with rather more than half a
pint of cold water. Add to this a teaspoon
ful of powdered borax dissolved in a little
hot water. Stir a piece of yellow soap in
the starch water until it becomes soapy,
when the piece of soap must be removed.
This will help to prevent the starched linen
from sticking to the hot iron.
The articles to be starched must be per
fectly clean end dry before they are put
Into the starch Dip them and rub them
vigorously in the starch, so that it pene
trates them thoroughly. Take them out,
squeeze them to remove excess of moist
ure and roll them up separately and tight
ly in a clean cloth or towel. Leave them
for about two hours. When ready to iron
them, rub both sides of the articles with a
clean, dry cloth to remove any grains of
borax or starch remaining on their outer
portions. Iron first on the wrong side and
finish off on the right, using firm, steady
pressure. Dry before a bright fire until all
are perfectly stiff.
Loubet Likes Sport.
From the I .on don Chronicle.
President Loubet, who is at Ramboulllet,
flrds the ex-royal chateau dull, while he
chafes at the delay in the start of the
I shooting season. He has always been an
indefatigable sportsman, and he will now
I gain time by a difference of dates. Ram
boulllet is in the department of Seine-et
I Oise, where the preserves are sacred till
1 the 25th instant. On the other hand. Mon
telimar is a week earlier, so Its Illustrious
| townsman will leave shortly without any
show of etiquette. M. Paul Loubet, the
president's son, who Is completing his
I twenty-eight days' military service in true
democratic fashion, will Join ths family
Table and Kitchen.
Delicious Ways of Cooking and Serv
This method of stewing or cooking fruit
is much simpler than the name may im
ply to the uninitiated. The value of the
compote as a delicate and nutritious des
sert is much more recognized abroad than
it is in t^iis country, although it is gradu
ally coming into favor here.
Compotes are generally served with boiled
rice, toast rounds or stale sponge cake and
will be found to be wholesome, appetizing
and delicious. The bread used in com
potes should be thoroughly dried out before
Many fruits can be used in combination;
bananas and oranges go well together, al
ways using a little lemon with the bananas
and having them slightly under-ripe.
Peaches and plums are often combined,
also apricots and plums, strawberries and
bananas, red raspberries and currants,
quince and sweet apples, barberries and
apples, sweet or sour, pear and barberry,
rhubarb, pineapple and cranberries, apples
and green ginger.
The following recipes which will serve as
examples are admirably suited to chafing
dish cookery, although they can be readily
prepared on the back of the range, care
being taken that they cook slowly. The
foundation for all compotes is about the
same, sugar and water to make a syrup in
which the fruit is cooked slowly in order to
retain the original shape. The proportion
used is generally one cup of sugar to one
half or one cup of water; depending upon
the juiceness of the fruit used. ?
Cook together until syrupy one cup of
sugar, half a cup of water, two inch
pieces of stick cinnamon and the thin rind
of half a lemon, slicing off the yellow part
only. Have ready half a dozen apples
pared and cored (the tart ones cook more
quickly) and cover with the boiling syrup
to harden the outer surface. Cover close
ly and simmer until tender, but not broken.
If you use the chafing dish cook over the
hot water pan, and it is better to cook
the fruit in a double boiler after the syrup
is made if you cook over the ordinary gas
flame, or the fruit will cook too fast and
become mushy. Serve each half of apple
on rounds of toast. If you wish to serve
for a hot dessert cover with meringue
and slightly brown in a moderate oven,
sprinkling the meringue with chopped
nuts. Serve cold with whipped cream.
Pare and shred one pineapple, using a
silver knife instead of steel; add to a
syrup made from two cups of sugar and
one and one-half cups of water. Cook
slowly until clear, then add the juice of
half a lemon and a wine glass of sherry.'
Set aside to get cold. Serve on rounds of
stale sponge cake with whipped cream.
You can bny little penny sponge cakes.
Hollow these out and use for cups for the
fruit. The crumbs can be dried, rubbed
through a sieve and added to the whipped
cream or put away for another combine
in another dessert.
Orange and Banana Compote.
Cook together a cupful of sugar and half
a cupful of water, six cloves and an inch
of stick cinnamon. Stir occasionally ur:iil
the syrup begins to thicken, then remove
the spoon and simmer gently without stir
ring for eight minutes. Add six bananas
a little under-ripe, cutting the slices cross
wise. When the bananas commence to
clear add the juice of two oranges and of
half a lemon and half a glass of sherry if
you use wine. Serve on rounds of toast
or sponge cake with whipped cream. If
these compotes are served for breakfast,
as they may be, do not use sweet ctke.
Serve them with the cooked cereal, pla'n
toast or zwieback.
Boil together for ten minutes one cup
ful of sugar, three cupfuls of water and
the thin yellow rind of one lemon. Set
aside to cool. When cold add the Juice of
two lemons, one bottle of white wine and
a quarter of a pound of rice which has
been boiled In two waters until tender.
Arrange the rice In the form of a pyramid
with layers of sugared peaches in between
layers of rice, decorate the whole with
preserved or fresh strawberries, candied
cherries or halved peaches.
For the whipped cream to serve with
these compotes add to a half pint of cream
one-quarter of a cup of milk, four level
tablespoonfuls of powdered sugar, two ta
blespoonfuls of sherry or one teaspoonful
of vanilla. Whip with a cream whip or
wire egg beater until you have a stiff
froth, keeping the dish holding the cream
In a pan of ice. This cream will keep sev
Chinese Clion Chou.
This Is a delicous confection found in
many Chinese stores and may be classed
with the compotes; this can be made at
home. The Chinese are remarkable for
their habit of reversing the usual order of
things, or, according to our understanding
and customs, doing things upside down and
backward, and this dainty Is a very fair
example, and we must in all honesty con
fess that the "heathen Chinee" has Im
proved on the Christian (?) chou chou.
Merchant Don Sang says: "Melican make
chou chou him sour, Chinee, him sweet"?
small green and yellow tomatoes, green
dates, figs, pineapples and like fruits are
preserved in a syrup with green ginger
and the combination is delicious with cold
meats, especially cold fowl and game. This
confection sells for 25 cents per pound,
but could be made at little cost.
Miss O. R. writes: Will you kindly send
me some fruit salad recipes? I have not a
good recipe of my own and would like
more than one.
This Is one of the most popular salads.
It is really intended as an accompaniment
to the game served at a gentleman's din
ner, but is nice for any dinner when poul
try is served. The real Waldorf salad is
made as follows: Pare and core two large,
tart apples and cut into dica half an inch
square; cut up an equal quantity of blanch
ed, crisp celery and mix with the apples;
add a little salt; sprinkle lightly with
French dressing and then mix with mayon
naise. Do not let stand, but serve at once
in cups formed of crisp lettuce leaves.
Chopped English walnuts may be added to
this salad, or make a salad of equal quan
tities of orange dice, nuts and celery and
serve in the same way.
A Dessert Salad.
This may be served as a last course at
luncheon or for a dinner dessert. Peel
and remove the eyes from a small, ripe
pineapple and shred it with a silver fork;
peel and slice four ripe bananas; peel and
cut three oranges in small cubes; skin and
remove the seeds from a cup of white
grapes. Arrange the pineapple, bananas
and oranges in layers, sprinkling the grapes
in among them; spread each layer with the
following dressing: Beat the yolks of four
eggs until light in colop and frothy; then
beat in gradually one cup of powdered
sugar; add a pinch of salt. When the
sugar is dissolved add the juice of two
lemons. Set on ice and chill for an hour
Put into a porcelain-lined saucepan a cup
of granulated sugar and quarter of a cup
of cold water; stir until it is clear, then let
boll until the surface is covered with bub
bles; drop a little of the syrup into ice-cold
water, and if, when cold, It breaks with a
snap it is done. Remove from the fire, but
keep hot over boiling water and glaze the
fruit by dipping them into the sugar and
then laying the fruit on a disk or thick
white paper slightly brushed with salag
oil. While the syrup bolls, wipe down the
sides of the boiler carefully with a- wet
cloth to remove the sugar crystals and
watch the syrup closely that it does not
boll beyond the right degree, as it changes
The above would not answer for apples
unless they were first cooked in syrup aa
for compote, then Iced. Beat up the white
of an tgg with half a cup of cold water;
dip the fruit separately in this; then roll
separately In sugar ana plac? some distance
apart on white paper,and leave undisturbed
until perfectly dry, probacy six or seven
hours. I m
Cereal, i* li Cream,
French Rolls, Coffee.
Roast Ducks, gashed Potatoes,
Spiced .pra pes.
Brown Turnips. " Sweet Potatoes,
Frozen Crushed Peadhes, Whipped Cream,
Cheese Relish, i; Potato Salad,
Fruit, 3 Cake,
Broiled Smoked White Fish,
Tomato and Onion Farci,
Boiled Rice, Pear Compote,
Macaroni au Cheese, Baked Egg Plant,
Duck and Celery Salad,
Fried Egg Plant, Tomato Catsup,
Rice Waffles. Coffee.
Liver a la Newburg,
Cream Potato Hash,
Deep Apple Pie, Cream,
Grilled Steak, Baked Potatoes,
Steamed Peach Pudding,
KING EDWARD'S SCRAP BOOKS.
Eight Big Ones Arc Being Made About
Written for The Evening Star.
Amid all the pother of getting himself
properly throned, named and crowned,
King Edward VII has snatched time to
devise a unique memorial to his mother.
Word comes from London that he has
ordered, through the leading international
clipping bureaus, eight sets of scrap books,
each set to contain whatever was printed
or spoken of the late queen at the time of
her death. The clippings, gathered In
every country and in all tongues, and
ranging from the highest illustrated week
lies to the cheapest provincial prints, fill
one hundred volumes, although the pages
are of full newspaper size. They are past
ed upon light gray bristol board and each
page hinged before binding. The binding
is of morocco?half the sets red, half green.
There will be gold clasps and corner pieces
and each volume stamped w}th the royal
arms in heavy gilt.
The binding would be black were the
volumes destined to remain in Great Brit
ain. The destiny of all but one set Is to
be scattered through Great Britain, India,
Australia, New Zealand, Canada and South
Africa. Each will receive a set as the gift
of the king. The mourning color varies so
throughout the empire it was thought best
to use ordinary book tints. His majesty's
loyal colonies will no doubt appreciate the
gift?though the odds are that they would
be better pleased with books setting forth
his own coronation splendors.
The children of the late Empress Fred
erick have ordered the same bureau to
make books about her, but the volumes
will be so carefully edited as to be of mod
est dimensions?that is, a3 scrap books go.
Only kind things and notable pictures are
to be included. The clippings are from
German, French and English sources. The
mount is gray bristol board, the binding
dead black morocco, with dull gold clasps.
Others besides royalty pay tribute to the
scrap book maker. Mr. and Mrs. George
Gould are at present mightily interested in
one that is making about their new sea
born daughter. It begins with the an
nouncement of the little one's birth, print
ed upon a sheet of heavy cream white pa
per and mounted in morocco. These an
nouncement cardsi which were sent to
friends, give categorically the name of the
baby, the names of both parents and the
date and place of birth. Already there
are more than twenty big pages filled with
news of the young lady and her mother,
also pictures of her clothes, her basket, her
proud parents and pretty well everything
else. But the big book, which is to be
blue-bound and gold clasped, will be sent
home with many vacant pages?to be filled
by the newspapers and the clippings man
as Miss Edith Katharine Gould is growing
A New Way to Care Wrinkle*.
Written for The Evening Star.
In the halcyon days of the south, when
time was no object with slaves, and fair
ladies scorned even to pick up their own
handkerchiefs, there was felt among la
haute 8odfcte a common dread. It was
that of wrinkles?those inevitable mark
ings of Father Time. Then a beautiful
complexion was esteemed to be one of wo
man's greatest charms. The sunburned
golfer had not come flamboyantly into
fashion, nor was the "literary wrinkle"?
one deep crease between the eyebrows?
looked upon with favor; neither had the
ruddy coloring, the charm of today, while
reddened arms exposed by rolled up shirt
sleeves would assuredly have been regarded
as extremely vulgar.
A delicate skin was the supreme desire
of every well born woman, and considered
half the battle in winning a lover. In the
privacy of her own chamber, therefore, she
engaged in such small arts as would en
hance this beauty, the most efficacious be
ing a strip of white ribbon or a soft hand
kerchief tied tightly about her forehead,
that it might prevent It from puckering, or
falling into set lines as she sat reading or
thinking. To further aid in smoothing out
the brow the band was dipped in cold wa
ter. Often she slept at night with this
band tied firmly about her head.
In these days of ultra modernness the
subject of wrinkles is still one of vast im
portance and a new preventive has been
evolved. It Is called by the suggestive
name of "frowner," and consists simply of
a rather stiff bit of white paper about the
size and shape of a postage stamp, and
having on its back a similar coating of
gum. Especially Is it designed as a prevent
ive of the wrinkles between the brows
or at the corners of the eyes; and in these
places, after being moistened, these should
be pasted whenever one is about to engage
in some occupation that causes the habit
At the fashionable shops of large cities
frowners are now as regularly on sale as
almost any other accessories of the toilet.
Many, however, prefer to. make them at
home, a process simple an<i inexpensive. It
has also been found by th<flse who are in
genious that it is best to cut them circular
in shape instead of square* as they leave
less of a trace when removed. Heavy writ
ing paper from which to fashion them is
available to all and a ltttld dissolved gum
arable will stick them, on geod and tight.
From the Chicago Becord-Harald^
"Will you still love; me^jClara, if, after
we are married, you discover me to be full
of faults?" i <
"Of course, Clarence. I'm'terribly proud;
and I never could brihg myself to admit
even to you?that I had made the mistake
of my life."
When the fickle appe
tite of the irritable con
valescent rejects every
thing else you can think
of in the food line, try
him 'with a cup of beef
tea made from
OF BEEF. Odds are that he takes
it gratefully gad feels better after.
Here's another advantage
of buying biscuit in In-er-seal Patent Packages: You can keep
a variety of biscuit, crackers and wafers on hand all the time
without fear of them growing stale. You can have at hand
? different flavor for every whim of a fickle appetite. You
can have a suitable change for every meal without constant
worry. You can always please an unexpected guest without
It's a great convenience to have a supply of delicacies
right at your hand. It's a great satisfaction to know they
will be as fresh when you open them as they were when
they came from the oven.
This is only one of the advantages of buying biscuit,
crackers and wafers in the In-er-seal Patent Package.
When you order Soda, Milk, Graham, Oatmeal, Butter Thin
and Saltine Biscuit, Vanilla and Banquet Wafers, Ginger
Snaps, Sultana Fruit, and Sea Foam, don't forget to ask
for the kind that come in the In-er-seal Patent Package.
Look for the trade-mark design on the end of each package.
NATIONAL BISCUIT COMPANY.
THE WORLD'S WOMEN
Their Social, Domestic and Economic
Position in Germany,
TAUGHT SUBSERVIENCE FROM YOUTH
Little Companionship Between the
TOLD OF THE EMPRESS
Written for The Evening Star hy Mary H. Krout.
In ancient times the women of the Ger
manic tribes enjoyed a degree of freedom
and authority which was a marked con
trast to the restricted and narrow sphere
of their successors today. They were lead
ers and law givers, having a voice in all
matters pertaining to the public weal, and
it was inevitable that the strong, fearless
sons, inheriting the strength and dauntless
courage of such mothers, should have been
resistless when they confronted the legions
of decadent Rome. Today with all her mil
itary prestige and material power, the wo
men of Germany, except of the very high
est classes, are little more than upper serv
ants, with no real authority in ordering the
affairs of their household, every pfennig cf
expenditure, no matter how much of it may
have been a part of the wife's own dower,
being carefully supervised by the husband,
who is literally the major domo.
A German girl is taught subservience and
humility from the moment she is able to
understand anything. As a child, she must
obey her father; as a wife, her husband is
her master; and, should he die, the son
thinks, plans and acts for her. Only in ex
ceptional instances is she supposed to be
capable of thinking and acting for herself.
Her property rights are nominal; from
birth to death she is a minor In the eye of
Until very recently there was a great dif
ference in the education of boys and girls.
Boys were required to study with the ut
most industry, with little relaxation and
few holidays, that they might stand first
in the examinations, which are the open
sesame to advancement in every field ed
ucational. civil or military. The girls,
with no such incentive, had a much less
varied course, Latin having been forbidden
them in the public schools, on the ground
that their mental powers were not equal to
so great a tax. Mathematics were also cur
tailed on the same ground, and an undue
length of time was devoted to instruction
in sewing and knitting?arts in which girls
are so well drilled at home that It would
seem hardly worth while to carry It into
the precious study hours, which are none
The Home Training:.
A girl's home training Is indeed the main
consideration. A domestic creature above
all else, she is grounded in the art of cook
ing, In making the queer soups and sau
sages and cakes in which the German menu
abounds. Compared to her brother, she is
of little consequence. Every sacrifice must
be made to establish him In life, and all
the economies, therefore, fall upon the
feminine members of the household.
The most Important event of early girl
hood is the confirmation, for which the can
didate is prepared by being placed under
the instruction of the pastor, unless the
family should be Catholics, when the priest
performs this duty. After weeks of labori
ous catechising the candidate is in readiness
and, with hundreds of others, presents her
self in white gown, gioves, veil and wreath
at the chancel, where she Is formally re
ceived Into the communion of the church
The confirmations begin on Palm Sunday
and the church Is usually a bower of flow
ers and greenery on the Important occasion.
At home there are congratulations, feasting
and visiting, the newly made communicant
being the center of interest.
There is very little social intercourse be
tween men and women; nothing, indeed, of
that pleasant comradeship which obtains in
our own country, which so enriches life and
is full of benefit for both sexes. Whatever
intellectual training German women may
have, few?in the middle class, the bone
anu sinew of the empire?make any use of
it. Absorbed in "the three K's," in accord
ance with the behest of the present rule
they could not be intellectual companions
to <.ne?r better educated husband and broth
ers if they wished to be.
Off to the Kiieipe.
Husbands and sons take themselves off to
the knelpe?the German substitute for the
club?where, over their mugs of beer and in
clouds of tobacco, puffed from their huge
meerschaums, they discuss affairs of state
and all other questions of general interest.
They do not talk of such matters to wife
and daughter, as Americans and English
men are wont to do?a means of liberal ed
ucation in itself. Christmas, Easter and
Whitsuntide- "Pfingsten"-are the three
great annual festivals, and to these are
added the family birthdays, all of which
make much work for the women folk in the
additional baking and brewing which they
necessitate. Not only must the cakes pecu
liar to each stated season be prepared but
the gifts also, which are very often of home
Each bride is supposed to be furnished
with a supply of linen?clothing, naoery
and bed linen?which will last a lifetime
and which Is added to gradually until the
dower chest is full. This generous supply
has led to the establishment of quarterly
wash days, when there is a general cleans
ing and renovating, with the odors of the
laundry filling the house for a week Well
to-do residents of cities send the linen to
the oountry, and when it must be done at
ST,,''1- 1*1 ?f pen,tent*al season, In
which the whole family suffer and the haus
frau 8 temper Is sorely tried. Bread bakln*
being eliminated from German housekeep*
lng lessens the work very materially and
display, is the almost universal rule.
The KalTee Klatseh.
The two solemn social functions are the
Kaffee Klatsch-literally. the coffee flght
and the formal dinner. At all such cere
monials precedence la acoorded the import
ed,ct- Upon no considera
tion would the hostess yield to the guest of
? v J, Btatlon ?n Mf? the place and honor
that belongs to her superior; nor would she
shorten the grand personage's brevet title
by so much as a single consonant. To the
Excelenza?the Fran Generalin?is assigned
the place of honor on the stiff-backed sofa
before which is planted the small, lace
covered table. When she enters all rise,
the Frau Haptmann?the wife of the cap
tain?the Frau Professorin, the Frau Kauf
mann, and, no matter their graces, wealth
and virtue, they remain standing until the
great lady is seated. All have brought their
work, sewing or knitting, in pretty work
bags; coffee and cakes are served and the
time is devoted to talk?or, rather, the dis
cussion of the servant question, the price
of veal or beef, with any permissible scan
dal, which, however, must be dealt with
discreetly, since young girls are present.
Men are not invited. Invitations to a Kaf
fee Klatsch are usually from 5 to 8.
Dinner is a much more solemn occasion,
and upon the arrival of the guests the hus
bands betake themselves to a separate
apartment, where they smoke and talk poli
tics?guardedly in these days, with the fear
of lese majeste ever present?while their
wives in the drawing room gossip and knit
?the knitting occupying them on almost all
occasions. Preliminary tea and cakes serve
to ameliorate the pangs of waiting for the
more formal feast to follow. In the draw
ing room and at table the Frau Generalin
takes her proper place, the humblest of the
guests?fixed by her husband's vocation
bringing up the rear of the procession, and
being assigned an unobtrusive seat below
Few In Bnslness.
There are few opportunities for German
women to engage in business independent
ly, the law of the land, as in France and
elsewhere, giving the husband entire con
trol of the wife's earnings. Women carry
on small shops, and, in the country, not
only work in dairies, but in the actual
labor of tilling the soil, sowing the grain
and gathering the harvests. In the vine
growing districts they also form an im
portant industrial factor in the cultivation
of the vines, and through every stage of
the vintage. In the cities they sell their
garden produce in the markets and are fre
quently employed as hod carriers and mes
sengers?labor necessitated by the absence
of men, a large proportion of whom are
serving in the army.
Midwives and trained nurses are employ
ed?the former in every town and city in
the empire?and art carefully trained lor
their calling. Women physicians have made
their way for some time, two of eminence,
Dr. Siebel and Fraulein Dorothea Chris
tiana Erexleben, having distinguished
themselves so long ago as the reign of
Frederick the Great. Fraulein Erexleben
obtained permission to practice, after hav
ing received the doctorate degree from the
University of Halle.
Two ethers of note ? pioneers in these
latter days?were Fraulein Francisca Ti
bertius, the daughter of a farmer on the
Island Rigus, and Dr. Emily Lehmus, the
daughter of a clergyman in Furth. Both
settled in Berlin, where they found Dr.
Henrietta Hirshfield, a dentist, already es
tablished. She had studied her profession
in Philadelphia, received her degree and
returned to practice in Germany.
The objection to German women entering
professions seems to be largely theoretical;
a prejudice against a class, not the indi
vidual, since these women, and others who
succeeded them, married Germans of high
Notwithstanding the general policy of
repression that has discouraged women
from engaging in professional work or
seeking broader intellectual culture, Ger
many has produced women of notable force
and Intelligence. The Empress Augusta,
grandmother of the present emperor, pro
fessed an interest, as became her rank, in
literature, art and science. The present
empress, who was the Princess Augusta
Victoria of Schleswig, while by no means
brilliant, possesses those sterling virtues
which are the German ideal of the wife
and mother. It has been said that she
lacks amiability, but this is the verdict of
enemies?for even an empress has her de
tractors. At the same time, her simplicity
and modesty and devotion to her husband
are fully acknowledged.
'A Progressive Empress.
But it was the Empress Frederick, the
eldest daughter of Queen Victoria, that
Germany is Indebted for innovations that
no German woman would have had the
hardihood to suggest. During the lifetime
of William II, as the wife of the crown
prince, the prospective empress, she wield
ed an immense influence, an Influence ap
proved by her husband, who adored her,
and which had for its paramount aim the
advancement of German women. She her
self a woman of naturally strong mind
had been thoroughly well educated. She
was called "a woman of universal attain
ments," familiar with international pol
itics, interested in art and science, and. like
her sister Louise, now the Duchess of Ar
gyle, she beguiled the time with brush,
pen and pencil, and kept up a voluminous
correspondence with the eminent men and
women of every country in Europe. It was
due to her that the Thlergarten, once a
pleasure ground for the aristocracy, was
thrown open to the people, and she was
also Instrumental In establishing play
grounds for children in various open
squares about Berlin. Her chief monu
ment, however?one destined to have a di
rect effect upon the future development ol
Germany?was the establishment of the
Victoria Lyceum for the higher education
of women, and to which not only Germans,
but those of other nationalities are admit
ted. The tuition, which is the best that the
empire affords, is free, and the Empress
Frederick gave to it liberally of her own
Among women below the rank of roy
alty, George Eliot, in her earlier letters?
about 1855?writes of Fraulein Solmar,
whose salon In Berlin was famous for
many years. At that time she was be
tween fifty and sixty, and gathered about
her all the great pe-*;)le in the capital,
speaking French, English, Italian and Ger
man with equal facility. "There wes not,"
wrote the great Englishwoman, "the slight
est warmth of manner or expression in her,
but always the same even cheerfulness and
intelligence." The Countess Schleinitz also
wielded great influence, and her salon was
crowded with savants, artists and litera
teurs, who assembled every evening until
Bismarck, who was then chancellor. Inter
posed. They met subsequently once a week.
Several American women have married
Germans of high rank, the most notable
of whom is the Countess von Waldersee.
Without radically disturbing the establish
ed order of things, they have undoubtedly
made their presence felt, and are doing
their part to secure a more liberal recog
nition of the rights of progressive German
How to Make Muslin Toast.
Written for The Evening Star.
Any rather stale bread that cuts into
firm slices answers for this delicacy. The
writer's first knowledge of this was at a
dinner party at which each dish was per
fect of Its kind. When the cheese was
passed, with it came this crisp, delicious
toast, cooked at the moment of serving.
The slices were cut, literally, "as thin as
a wafer," and spread out to dry an hour
or two before needed. They were finally
spread out on a hot tin pan, popped in
the top shelf of a quick oven long enough
to curl up a little and take on a pale shade
of brown. This toast is particularly grate
ful to people of delicate digestion, but is so
appetizing that it has become a fad to lov
ers of dainty living. It may be also served
at luncheon with fruit. Housekeepers who
find themselves at the mercy of a country
butcher should call to mind the French
method of "improving" tough meat. An
impossible beefsteak, for Instance, may be
transformed Into one that Is tender and
juicy if it is allowed to stand over night
Mn a mixture of vinegar and salad oil in
equal parts. For a three-pound steak half
a teacupful of the mixture should be put
In a crockery plate or dish, large enougn
to spread the meat out in. Prepare this
early in the evening and before retiring
turn the steak. What is left of the mix
ture should be bottled for the next time.
Don't use salt or pepper while it is in the
oil and vinegar.
His Siuallness of Sonl.
From the Chicago Tribune.
Dinguss?"Old fellow, can you let me have
a dollar this morning?"
Shadbolt?"No. You haven't paid me the
dollar you borrowed a month or two ago."
Dinguss (mortified and resentful)?"Do
you mean to say, Shadbolt, that you re
member such pitiful little debts as long aa
ON THE LINE.
Old Lady?"Can you tell me, If you place, where I'll vet the Blackrock tram?**
Dublin Car Driver?"Begorr, ma'm, if you don't watch yourself, you'll vet it in
til* small of your back in about half a minute."
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