Evening star. [volume], June 28, 1914, Page 7, Image 70

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
THE PROBLEMS OF?HOME WIVES
EDITED BY
F?ir ftk? Picssie
VEIL OF THE FASHIONABLE SUMMER BRIDE IS WORN WELL BACK ON THE FACE
JDseomftiomis for
J^Sy Fowfth amidl
Is Coming to Be Es-<
? tablished Feature of:
Safe and Sane Cele-i
bration, and Lunch
eon for Day Can Be
Simple or Elaborate,!
as One Pleases.
? nOW that thp safe and sane!
* T Fourth reigns in so many I"- !
' I callties. the Fourth of July pic- >
I nic is coming to he an estab
' lished thing. It provides pleas
ant if not exciting entertainment for the
voungsters; and the older members of
the picnic partv can pass the da> n
lounging under unaccustomed trees, i i
canoeing or trampins or in de\ising j
Barnes and sports to take the place of!
firecrackers and toy cannon in the rem- ,
inlscent minds of the children.
The picnic luncheon can be as simple i
*or as elaborate as the taste of the hostess ;
prescribes. If there is an automobile to :
transport the luncheon, and a seryant to
spread It forth, the, elaborate luncheon
is. of course, desirable. If the picnicking
V place must be reached by trolley or foot
the simple lunch that can be packed
in pasteboard boxes, to be thrown awa>
later, is better.
For the more elaborate luncheon cold .
meats, salads, rolls, sandwiches, plenty
of fruit, jellies, cakes and Iced and hot
drinks can all be served in abundance.
For the simpler luncheon there should,
of course, be sandwiches. Cold meats,
too, can be sliced and neatly carried in j
waxed paper, or they can be placed be-,
tween slices of bread in the form of ,
sandwiches. Salads can be wrapped in j
individual waxed paper packages.
Such thirst-quenching fruits as oranges |
, and peaches are the best for the sim- j
'pie picnic. And cakes ar.d cookies of ,
^ course, must have a place. The be\er- j
ages depend on the location of the pic-,
nic. If there is pure water at hand, :
coffee can be made. Then there are
always eggs, reliable and tempting.
Some of the best picnic lunches are
prepared on the spot?of bacon broiled
on a stick over a brush fire, of P?tat?e?
roasted in the ashes, of chops broiled
on a sheet of slate propped up on
?tones over a fire, of berries picked
from neighboring blackberry bushes
"Whatever the lunch, it should be
dainty, tempting and adequate. Its i
nature must be determined by the loca- ?
tlon of the picnicking spot and the means |
of getting there.
LEMON CHEESE SANDWICH-Put a j
/ quarter of a pound of butter, a pound j
of sugar, the juice of three lemons and j
the grated rind of two into a pan and
allow them to become ?ry hot iintii
tKe sugar melts. Stir, and while stirring
'4 slow IV add two well beaten eggs. Stir
constantly unt 1 the mixture thickens.
Then put it into jars and cover them and
keep them in a cool place. Spread be
tween siloes of bread for a dainty Pjcnjc.
sandwich or for afternoon tea. This
same lemon cheese can be used in layer
cake or in dainty shells of puff paste.
SARDINE SANDWICHES - Brown
bread makes excellent sardine sandwiches.
Make a paste of sardines, the con
tents of a can. with one anchovy, one
ounce of butter and cayenne pepper,
salt and mace to taste.
MINCED MEAT SANDWICHES?A
tempting filling for sandw iches Is com
nrlsed of two-thirds minced chicken
.. and one-third minced ham and tongue
I chopped together. Moistened with may
onnaise dressing and spread on white
bread with lettuce leaves. It Is a deli
cacy.
GOLD SANDWICHES-Rub the yolks
of three hard boiled eggs to a paste.
Add two tablespoons of olive oil. mix
ing with a silver fork. Now add a
pinch of mustard, cayenne pepper and
salt, and lastly one tablespoon of vine
gar. When this Is thoroughly mixed,
add one cup of grated yellow cheese.
Spread on white buttered bread.
FIG SANDWICHES?Between slices
of buttered graham bread spread tigs
which have been chopped to a smooth
paste. The bread must not he cut too
thin and the sandwiches, if they would
I
'w'raVped^n'mni"? pa!atabI<'. Should be
nreci in moistened tissue paper.
hardnh?iVe'SOnS Wh? (3? not ^now' how to
J" ; ;1' a" ?? properly, and consl
M enuj nave come to believe that hfl
SsbL TS
Farthrenheit he ST!
i Crdivf'! ^- ''no1 in ,h" water '
KUI.V Ei? l.\ Kfifjc
d'ne for <ach "'rt-WIni egg. Cut S?ie !
fi,?'"i?*In pTl h?fro^%elkr: I
sapy
anV/HmUnkIT"ithl't^'~'M',2Ce ,bo"ed ham I
cream ? Then "mi" the 'e^ "/"a^ an'd !
S3S 525 I
1u?oea8Pecan"Cail h"10"' ->'** and frul<
??? V?
port cream, is^e.iciots.
ra^spbero- shrub, which is made in this |
nimkofeiBht?'"Jar,s of fresh berries, one ,'
water Put JhA i and four quarts of
let it . lnto a stonc ior and
nr' . ' for forty-eight hours, stir- i
the iuire nrtH To one (|Uart of!
firLJl ne r'nund ?f sugar, boil
\Vh7n .k lT ?! and b?Ule Wh'le h?'
bottle. Iiq""l has cooled in the corked
bottles open and refill them- pound the!
berkL'tn VeT tiRht' If thls "luld ^ to1
? ?p anj* Ien^th of time, cut the cork 1
.??"anthe ho,,,e and dlp 11
< old meats can be served as thev are
?:n " Sa,ndWi0hfS- A ham ^ almo"st es
sential to good picnic fare. Veal loaf
too. is delicious in sandwiches, and
pressed chicken is one of the cold meals
thai can be carried and sliced at the
picnic.
rnM*w??D H'AM?Soak a whole ham' in
cold water over night remove and cover
the lean side with a paste of smoothlv
mixed flour and water, taking care that
II ... sufficient thickness to keep in
all the meat juice. Bake in a moderate
oven twenty-five minutes for everv pound
Remove the case, then skin: cover the
top with bread crumbs and brown.
\EAIj I.OAF,?Three pounds of chop
ped veal, one-quarter pound chopped pork
one teaspoonful pepper, two teaspoon fuis
salt, one cup bread crumbs, two well
beaten eggs. Mix well, press in a square
form and bake one and one-half hours.
For sandwiches a perfectly square mold
cuts to the best advantage.
PRESSED CHICKEN.?Boil three fowls
until th<> meat comes off the bones easily.
Remove all the bones and chop the meat
up fine, add a piece of melted better the
size of a large egg. Season highly with
salt and pepper. Take about one pint
of the liquor in which the fowls were
boiled, add to this half a box of gelatin
and let it dissolve. Put the chicken meat
into a saucepan and add the dissolved
gelatin and cook until the broth is evenly
distributed. Put into a pan and under a
heavy press until perfectly cold.
CHEESE STRAWS.?One pound each of
flour, butter and cheese: one egg. pinch
cayenne pepper, half cup water, one tea
spoonful dry mustard, a little salt. Mix
flour, butter and. grated cheese, add egg,
well beaten and pepper, mustard and salt. |
Add water. Roll out 4hin. cut into strips
one-half inch wide and bake a light
brown. /
GINGER SNAPS.?One pint molasses,!
one cup brown sugar, one cup butter and
lard together, one teaspoonful of soda
dissolved in one-fourth cup water, one
tablespoonful ginger and flour enough to
roll soft and thin. Bake in a quick oven, j
CHOCOLATE COOKIES.-Mix one small
cup of butter, two cups of sugar, four
eggs, one cup grated chocolate, three cups
or flour, one teaspoon vanilla. Roll very
thin and bake in quick oven. If the
chocolate is melted it will mix better
with the batter. I
dev?r?a ia^r cate' Jry the old-fashioned
devil s food, which somehow alwavs
pleases children. The receipt is three
fourths of a cup of chocolate, one cup of I
?,Wn "u*ar and one-half cup of sweet
?ive STCt ,Vh S back on the S'ove to dis
hi mixing bowl, stir one cup
of brown sugar, one half cup of butter,
three yolks and one white of egg two
of s<X n "rt,h ?UP8 of flour' one ^Poon
of soda, one teaspoon of vaniUa and one
mlLtn? f SWeei m"k Add the dissolved
mixture from the stove, and pour into
wiKfe"^ tinS' When -ld' '"os?t
? [a FOUETH OF JULY MENU
MEM" FOR FOI'ETH OF JTLY DINNER.
Cream of Clams or Potato Soup with
Cbires.
Homemade Pickle. Radishes.
Baked Weakfish.
Cucumber*
Roast Umb. Mint Sau<*e.
Green Pes*. N>w Potatoes.
Tomato and L*>!tu?-?? Salad.
, Cream Hiees*. Toasted Wafers,
fc Cherry Pie n~ Watermelon.
Cflffof.
OOLD LUNCHEON ON LAWN OR PORCH.
OHres. I?*ed Currants. Radish*-*.
Iced Bouillon. Cucumber Sandwiches.
Told Salmon. Sail"-*- Tart a re.
Frnit Salad. rhe?*s* Straws.
Watermelon or W <"rpam. Cake.
Lemonade or Fruit Punch.
A 1776 MENU
Boston Brown Bread and Lobster
Sandwiches.
Cheese Cake*. Sprinkles Wonders.
Pot Cheese with Caraway.
Root or Ginger Beer.
i Cold Boiled Salmon With Mayon
naise.
TAKE two or three pounds of salmon,
cut from just below the head, tie
in a piece of cheesecloth, and put
in a saucepan over the fire with enough
cold water lightly salted to just cover it.
Add to the water four tablespoonfuls of
cider vinegar, the juice of a half lemo*.
two tablespoonfuls of tarragon vinegar,
a bay leaf, a sprig- of parsley and a
tiny Chili pepper Cover the kettle,
bring to the boll and cook just fif
teen minutes?very gently, however, so
as not to break the fish. Take the
t kettle from the fire, and when the wa
ter is nearly cold lift out the fish and
let drain in the cloth for half an hour.
Take from the cloth and set in the re
frigerator until ready to serve. Arrange
on a platter with a border of delicate,
white lettuce leaves, pour over it two
tablespoonfuls of tarragon vinegar or
lemon Juice, decorate with slices of lemon,
quarters of hard-boiled eggs, olives ? or
capers: pour over a generous quantity of
mayonnaise or sauce tartare. and you
will have a dish at once hearty, vet easy
of digestion, and most ornamental to
look ?*?
Chaufroid of Salmon.
L Somewhat similar and equally good for
\ the jrtece de resistance of a dinner or
* luncheon during the hot weather is the
chaufroid of salmon. To make It take
one can of salmon or an equal amount
of cold boiled fish fTake. removing skin
*nd bones. Mix in a bowl a taMespoonful
of flour, a teaspoonful each of mustard
I and salt, a few grains of cayenne, one
egg lightly beaten, a tablespoonful and
a half of melted butter, three tablespoon
fuls of vingtir and three-fourths cup of
rich milk. Cook over hot water until
the mixture thickens like a soft custard.
Stir constantly at first and keep close
watch to take from the fire as soon as
thickened. Add a tablespoonful of gela
tin that has been softened in two table
spoonfuls of cold w*ater, then dissolved
over the tea kettle. Add to the fish mix
turv and turn into one large mold or in
dividual ones. When ready to serve, turn
out and garnish with lettuce or sliced
cucumbers as preferred. Serve with may
onnaise, French dressing or cucumber
sauce.
Cold Sauce Tartare.
Have ready a bottle of olive oil, the
juice of two lemons, one tablespoonful
of vinegar, preferably tarragon, though
any other vinegar may be used, ajid the
yolks of two eggs. All these ingredients
must be very cold as well as the bowl
in which you are going to make the may
onnaise. When everything is readj^ put
the yolks of the eggs into a perfectly
clean, cold bowl, beat lightly with a
silver fork a moment or tw-o, the^ add a
quarter of a teaspoonful of salt, a little
less sugar and a good shake of paprika
or white pepper. If you like the taste
of mustard, add also a quarter spoonful
of that. Stir in with the yolks, then be
gin by adding, very slowly at first, the
olive oil. Let only two or three drops at
a time go in when you first begin whip
pine. but as the mayonnaise thickens it
may he added in larger quantities until
you hjtve used a cupful in all. By this
time it should be thick and glossy. As
it begins to thicken you can use an
egg boater instead of the fork. When all
the oil has been used, add the lemon
juice and a teaspoonful of the vinegar.
When of the consistency of thick cream,
chop fine two small cucumber pickles,
two tablespoonfuls of capers and a half
dozen olives; then add to the mayon
naise together with a teaspoonful of
onion juice and two taWespoonfciis of
chopped parsley, rubbed with a spo?n
until pasty. Cover and keep in the ice
box or any cold place for a week. ?
Cucumber Sauce,
Beat one-half cup double cream until
stiff, add gradually two tablespoonfuls of
vinegar, half a teaspoonful of salt and
w hite pepper or paprika to season. Lastly
beat in one cucumber peeled, chopped and
drahied. or, if preferred, a cucumber
pickle in place of the fresh cucumber.
Lobster Sandwiches.
Remove the meat from as many fresh
lobsters as are needed and cut in dice.
An hour before using, dust with salt, red
pepper and lemon juice and spread be
tween buttered slices of Boston brown
J>read. Press the two slices together and
THE FASHIONABLE BRIDE OF THE SUMMER OF 1914 WEARS HER VEIL WELL BACK FROM HER FACE. IT
CAN BE MADE EITHER TULLE OR OF I.Al'E. TULLE ALWAYS WILL BE THE CHOICE OF MOST BRIDES. FOR
IT USUALLY IS FAR MORE BECOMING THAN NET. BIT. OF COURSE. IF ONE HAS A WONDERFUL PIECE OF
LACE THAT HAS BEEN WORN BY ONE'S GRANDMOTHER AND ONE'S MOTHER, LACE IS BECOMING. TOO.
MUCH CAN BE DONE IN THE ARRANGEMENT OK THE LACE ABOVE THE FACE TO COUNTERACT ITS STIFF
LINES AND HEAVY FOLDS. VARIOUS LACE CAPS. WIRED ABOUT THE FACE. HAVE BEEN DEVISED BY THE
DRESSMAKERS FOR THIS PURPOSE. JUST AT THE MOMENT ORANGE FLOWERS. ALTHOUGH THEY ARE
STILL A PART OF THE BRIDE'S EQUIPMENT. ARE MORE OFTEN FASTENED ON THE VEIL THAN ON THE
CAP. WHITE PLUMES SOMETIMES TAKE THEIR PLACE. BUT THE LITTLE LACE CAP IS THE FAVORITE
METHOD FOR HOLDING THE VEIL ABOUT THE HEAD
cut in triangles. Failing fresh lobster,
the canned makes an excellent substitute.
This to our advantage over great-grand
mother s time.
Molded Chicken.
Cut up a four-pound chicken and put
in a stew pan with two slices each of car
rot and onion, two stalks of celery or a
teaspoonful ?f celery salt, two sprigs of
parsley, a bay leaf and a half teaspoon
ful of peppercorns. Cook slowly until the
meat falls from the bones. Cool in the
water in which the chicken is cooked.
Remove, chop fine, add three-fourths cup
of chicken stock and a teaspoonful of
gelatine softened and dissolved in a little
boiling water. Pack in small molds,
chill, cut in slices and arrange on a
platter with a garnish of lemon jelly.
Salmon Mold.
Where fresh salmon is ynobtainable, the
canned salmon makes a delicious sub
stitute. This, too, should be served very
cold on a bed of crispy lettuce or cress.
Drain the Juice from a can of salmon
and flake the fish, picking out every par
ticle of bone or skin. Beat two whole
eggs lightly and add to the fish with one
cup of stale bread crumbs. Add the juice
of a half lemon with salt and pepper to
season and a tablespoonful of chopped
parsley. Pack In a well buttered mold
and steam for two hours. Cfcol and set
on the ice until ready to serve.
Cakes for an Old-Time Fourth?
Tory Wafers.
Melt a cup of butter, half a cup of
lard, and mix them with a quart of
flour, a couple of beaten eggs, a tea
spoonful of salt, a wineglass of wine.
Add milk until of the risht consistency
to roll out, roll it out about the third
of an inch in thickness, cut into cakes
with a wine glass, lay them on buttered
baking plates and bake them a few
moments. Frost them as soon as baked
and sprinkle comfits of sugar sand on
top.
To Prepare Comflts.
Mix a pound of white sugar with just
sufficient water to make a thick sirup.
When the sugar has dissolved drop in
a pound of coriander seed, then drain
off the sirup, and put the seeds in a
sieve with two or three ounces of flour
?shake them well in it. then set them
where they will dry. When dry, put
them in the sirup again and repeat the
above process till they are of the size
you wish.
Washington Cake.
Stir together till quite white a pound
of sugar, three-quarters of a pound of
butter, then add four beaten eggs. Stir
in gradually a pound and a half of
flour. Dissolve a teaspoonful of
saleratus in a teacupful of milk, strain
and mix it with a glass of wine, then
stir it into the cake with a teaspoonful
of rose* water and a half nutmeg. Just
before it is baked, add a pound of
seeded raisins.
EMMA PADDOCK TAJ-FORD.
THE NEW COIFFURE.
NO longer can we simply part the
hair at side or center and let it
fall plainly back, to be Anally rolled
on the neck, or otherwise caught up
loosely. On the contrary, there must
be decided height to the fashionable
coiffure, and this exactly at the right
angle to give the full appearance be
tween the nape of the neck and the
apex of the dressing, on which so much
of the effect depends.
Then, too, the hair must now be
waved and beautifully glossy and its
charming lines disposed in such a way
as to give just the support and finish
demanded by the millinery of the mo
ment, a great change from a short time
ago, when the ambition of the hat
seemed to disguise the fact that the
wearer had any hair at all.
Swathing of the hair is to play an
important part in the new hair dressing,
not the mere swathing of the head with
a separate coil in the usual fashion,
but the swathing around of the hair
itself. It is very becoming when well
done. When we hear of pompadour once
more it is not the hair rising straight
up from forhead and neck alike, but,
rather, the hair broken by little hints of
parting in front, and elsewhere swathed
around the head. A frame or founda
tion is usually required to give to the
head the shape and rising height that is
desired.
Dustproof Veils.
E desire for bright colors is includ
ed in the new veils in lovely shades
of violet, gray, green, taupp, tan. pur
ple and blue. There are most charm
ing shaded veils of chiffon and a mar
quisette-like fabric, which shades from
a light blue to deep tones of the same
color at each end. Flesh color over the
face, shading to deep rose red at the
ends, is a becoming shading. Palest
lavender shading by degrees into deepest
purple of a royal tint is another lovely
veil. Then there are pale yellows
shading to rich orange, faint greens to
dark green and many others.
The new all-over patterns on veils
are on exceptionally sheer, flne meshes.
The designs are delicate in character
and scroll-like or trailing in effect, ac
complished by means of a woven or
hand-run thread combined with dainty
leaves and flowers. Borders are nar
row and very flne in effect.
Little silk auto caps, made in a soft
style to be pulled down over the head,
have the plain colored and shaded veils
run through the turn-over rims and
designed to be crossed in back and
brought front to tie under the chin or
ear.
Mushroom Sauce.
TO make mushroom sauce add half can
of quartered mushrooms to one cup
of brown sauce and simmer gently for
four or live minutes.
Short Cuts for Housekeepers
Cabbage and Cauliflower as a Heat
Substitute.
SELECT a firm, medium sized head of
cabbage, remove the outer leaves
and soak the remainder in salt water
for a few minutes. Tie the head in a
cheesecloth and place it in a kettle of
salted water and parboil. Remove from
the kettle and drain. While the cabbage
is boiling wash and scrape some salsify,
cut it in small pieces about an inch
thick and boil in salted water until' it is
tender. Then make a white sauce by
melting a tablespoonful of butter in a
saucepan, stirring in a tablespoonful of
flour and then adding a cupful of rich
milk. Stir until it makes a smooth paste,
boil a minute to let It thicken, and then
put the salsify in it and cook a minute.
Cut off the stalk end of the cabbage, so
that it will lie flat on a plate, and with a
sharp knife cut out the center, cutting
from the top to make a cabbage bowl.
Place the cabbage in a buttered baking
dish, fill with the salsify, cover the top
with bread cmmbB, drop a few pieces of
butter on it. place in a hot oven and
bake until brown, basting with milk.
Serve hot with grated cheese, or. if pre
ferred. the grated cheese may be sprin
kled on the top of the cabbage before
baking.
A delicate way of cooking cabbage is
to chop It, after having been boiled and
drained. Season with pepper and salt,
add a little butter and some milk, put
this in a saucepan on the stove and
when it Is heated stir in two beaten eggs.
Then turn the mixture into a buttered,
frying pan and let it fry until it is a
light brown on the under side. Turn out
on a hot dish so that the brown side is
upward.
Rummer cabbage is delicate and excel
lent cooked thus: Cut into quarters and
stand in salted water for an hour, then
boll it for ten minutes to take away the
"cabbagy" taste. Take it out and throw
it in cold water for a few minutes, then
return to the saucepan with plenty of
boiling water, one tablespoonful of salt
and two of butter. Let it cook rapidly
for twenty minutes with the fid off. Add
a pinch of baking soda and cook ten min
utes longer. Drain, have ready some
buttered toast on a hot dish, lay the cab
bage on It and pour over a sauce made
thus: Grate the rind of a lemon into
two cups of milk and thicken it with a
tablesnoonful each of flour and butter
rubbed ; gether. Season it with salt and
peppc; and the Juice of a lemon and
pour over the cabbage.
Chop a small head of cabbage flne, mix
it with two cups of stale bread crumbs,
one-fourth cup of butter, one teaspoonful
of salt and four cups of milk. Place in an
earthen baking dish and bake two hours.
Serve hot.
Put some cabbage leaves into a pan.
Pour boiling water over them to make
them tender. Make a dressing of equal
parts of ground c ed beef and salt |
pork and one-third of raw rice, and sea
| son with cayenne pepper, onions and salt
to taste, with one tablespoonful of the
dressing in each cabbage leaf, and roll
in the shape of a cigar. Put in a pot.
cover with water and boil until done.
Serve hot.
Chop half of the head of a cabbage and
mix with two slices of bread which has
been soaked in water and squeezed out.
Add one chopped onion, one-half a pound
of pork sausage meat, one egg and salt
and pepper. Put a cloth in a deep kettle,
lay a few of the outer leaves of the cab
bage In the cloth and fill with the mix
ture. Tie the cloth and boil one and
one-half hours In salted water.
Take one pound of lean, raw beef,
chopped; one small oniorf chopped flne,
one-half cup of bread crumbs, two large,
tomatoes, two tablespoonfuls of vinegar, J
two tablespoonfuls of sugar, eight large |
leaves of cabbage, salt and pepper to I
taste. Soak the cabbage leaves in hot
water a few minutes.. Season the meat
with the pepper, salt and onion, and mix
in the bread crumbs, which have been
moistened with hot water. Roll a part
of this mixture in each leaf and tie with
a string or fasten with a toothpick. Put
in a kettle with a very little water, add
the vinegar and sugar and stew gently
until tender.
Peel and slice four small onions. Melt
three tablespoonfuls of butter in a sauce
pan. and fry the onions and a small head
of cabbage in this, stirring to prevent
burning. Season with salt and pepper.
Wash a small solid head of white cab
bage, cut it in sections and cook in salt
ed water until tender. Drain and ar
range on a shallow baking dtsh. Brush
each section with butter, sprinkle with
bread crumbs and set In the oven a few
minutes to brown. Serve hot with cream
sauce.
This is an attractive way of serving
cauliflower: Wash, separate the flower
ets and boil in salted water. When
done, drain and put in a cream sauce.
Scoop out the inside of some breakfast
rolls, toast them to a nice brown and
fill with the creamed cauliflower.
Boil a fresh cauliflower and drain.
Sprinkle with white pepper and place on
a hot dish. Pour over it a cup of to
mato sauce, sprinkle with fried bread
crumbs, add a squeeze of lemon juice, a
dash of pepper, a small piece of butter
and a quarter of a pound of grated
cheese. Place in the oven until hot and
serve.
Press through a sieve one cup of boil
ed cauliflower, add one-third of a cupful
of bread crumbs, two whole eggs and
one yolk beaten until well mixed, half a
teaspoonful of salt, a dash of pepper and
one-half cup of cream or milk. Mix
thoroughly, turn into a buttered mold
and bake until the center is firm. Un
mold and ferve with drawn butter.
TO MAKE THE HOTEL
ROOM ATTRACTIVE
'HE average hotel or boarding
* house at a summer resort is a
barren place. It is argued that the
woman who goes to the shore or
mountains lives outdoors, or at least
on the porch, but the fact remains
that there are many rainy days in the
brightest vacation, and many hours
when the "resorter" longs to be alone,
and it is then that the woman of
tlaiuty tastes finds the graceless bed
room xai eyesore.
The summer trunk is always filled
with lrocks and frills, but if the stay
at shore or mountains is to be for two
weeks or more. It will pay to reserve
a corner in the trunk for a few home
like decorative features lor the room.
Many of the shops in large cities at
this sfason of the year make a spe
cialty of hotel bedroom sets, consisting
of a bureau scarf and pincushion
cover, table cover, waste paper basket
and sewing basket. The last two ar
ticles are made from stout pasteboard,
covered with linen or cretonne, and
will fold up flat In the trunk. These
suits come in white lawn or dimity
over colored sllesia, or inexpensive
flowered dimity or organdy with fluted
ruffles. A very pretty set shows yel- j
low roses on a white ground over yel- |
low silesia. No ribbons or laces are :
employed in trimming these sets, and
they are as simple as summer furnish
ing always should be. A stunning set
In gray linen, which would pay to clean
and transfer to the home in town, was
embroidered in two harmonious shades
of green and edged with heavy, string
colored lace.
Instead of the regulation sewing
baskets there is a wall bag, not unlike
a shoe basket, which has four pockets
of 'Various sixes for threads, needles,
buttons, darning cotton and things to
be sewed and mended, with a place to
slip in the scissors and a pincushion
attached. In the small hotel bedroom
this would be an ideal convenience.
It is not a bad plan to take some
strong, washable pillow covers. Cush
ions and hassocks are at a premium at
a resort. A cushion cover made of
Japanese matting or burlap and stuffed
with dry grass, hay or cotton batting
Is a comfortable resting place for tired
feet. It is also nice on the porch to
carry down to the beach. Another
cushion for the uncomfortable hotel
rocker is also desirable.
In some of the flrstrdass resorts
neither electric light nor gas is fur
nished. and town folk are often afraid
to handle lamps. It will, therefore,
pay to take In the trunk one of the
neat little japanned candlesticks, which
come in such delicate colors. A dozen
plumber's candles will last during an
ordinary vacation and furnish better
light than the common candle.
A costume that made the wearer seem
tike a flower was composed altogether of ?
layer*, the upper part consisting of many i
sapes. one above the other, and the lower :
[>f many tunica * I
Favoirs ffor Day
Flowers Can Be Used
Effectively in Trim
ming for the Holiday,
and There Are Many
(Charming Souvenirs
That Can Be Made at
Home by Children
During Spare Hours
From Play.
RED, white and blue are brilliant
colors, all of us are willing to
admit. But there is such a
thing: as too much red. white
and blue, even in Fourth of
July decorations. So if we use red. white
and blue favors for the Fourth of July
tables, it is better to use pure white
flowers.
There are many charming favors that
cr.n be. made at home and their making
can occupy many warm hours of the
children's time?and perhaps point a les
son in patriotism, too. For one thing,
there are cannon balls, which may be
piled in the center of the table, with a
red ribbon leading from each ball to one
of the places. Any round pasteboard
forms will do for the foundation. They
should be covered with white or red or
blue paper, banded with strips of the
other two colors. In the center of each
a favor can be placed.
The Firecrackers.
Then there are firecrackers. To make
these cut strips of uncooked macaroni
into two or three inch lengths and run
a piece of string through the center,
with ends protruding like a fuse. Next
cover the macaroni with red paper.
These are very effective, very inexpen
sive and very easy to make. A little
pile of them can be arranged in front of
each plate, or they can be piled in the
center of the table to give a most dan
gerous look to the table. The children
can b;iSld a fort of them in the center
of the table, with small flags flying from
its buttressed walls.
A Jack Horner pie in the form of a
drum is another good centerpiece. The
gifts, of course, are attached to the end?
of ribbons which are thrust through the
head of the drum. This drum can be
made out of a hat box. covered witH
red. white and blue paper, and the tiny
macaroni firecrackers can be used around
its edges as a fringe.
With Flowers.
Perhaps the prettiest decorations ars
those composed of flowers.
The old-fashioned flat bouquet fash
ionable in the days of our mothers, is a
delightful one to use in the center of the
table. It should be composed of flowers
of the three patriotic colors.
Blue, perhaps, is the most difficult to
get. so blue should rorm the inner ctrcls
of the bouquet. <_ornnowers. If you can
get them?ragged sailors or bachelor s
buttons, to be more exact?can be usee
for the blue part. Larkspur, forget-me
nots or ageratums can also be used for
the blue. The next ring must be white
and almost any white flower will do.
There are white roses, white ageratum.
sweet alyssum and candytuft and many
other small white flowers that can oe
used. The outer, red rim is also easy to
find. Geraniums, roses or any other red
flower your garden or florist may pro
vide will do. There is a tiny flower com
monly called the firecracker that might
very appropriately be use.
This bouquet should be flat and formal, -
and the flowers should be held lp P!ac?
with wires, fine ones, tightly twisted. It
can be set in a flat bowl of water and a
green fringe of asparagus or smilax can
be added to it This green fringe can be
interspersed with the tiny macaroni fire
crackers, neatly tied in place.
Imitation Boman Candles.
Imitation roman candles, made of rolls
of stiff paper or pasteboard covered with
red tissue paper, can be made the hiding
places of liberty caps, made of tissue pa
per. They are very effective if they are
carefully made.
Miss Liberty herself may preside at the
table. She can be bought all ready made
?a dainty doll dressed in the tricolor.
Or she can be made at home by clever
fingers. Lots of little Liberties can be
fashioned of tiny dolls, dressed in Paper,
one to stand at each place, and the big
Miss Liberty in the center of the table
can hold a ribbon that Is tied about the
waist of each of the little ones.
How to Press Flowers.
THE visitor to the country who likes
to press flowers can flnd no better
pressing agent than sheets of newspar
pers, put under heavy books.
Cut the newspapers into sheets of con
veniently small size, and make a pad of
half a dozen of them to put under the
flowers and another to put over them.
Then pile several heavy books on them.
Change the newspaper pads two, three
or four times when the flowers are first
pressed, as the paper absorbs the mois
ture from the flowers and should be
changed for dry paper.
As soon as the flowers are thoroughly
dried they can be mounted on sheets
of stifT paper or thin cardboard. The
best way to mount them is to cut nar
row strips of court plaster or passepar
tout binding and to fasten the flowers se
curely to the cardboard or paper by past
! ing the strips over the stems.
I Yellow and green are the most per
sistent colors in flowers. They do not
fade to any perceptible degree for many
months. White does not fade, of course,
but it turns brown, and red fades rap
idly. Blue fades, too. and lavender and
purple combine the faults of blue and
red.
One Hundred Years Ago.
THE
1 f(
.IE curious modes which women af
fect now began as far back as
1798, which is a period we should
hardly wish to copy in most respects.
A dance not at all unlike the tango
was in vogue at that time, and had
many exponents, who danced in loose
bodices opening in a V shape from the
shoulders almost to the waist. Skirts
were slit and were often made or
transparent gauze. , 4V .
We may return to the gowns of tnat
period, which were without waist*
having simply a girdle to the bust,
with skirts caught up rather short in
front and slightly trained at the back.
In 1800 women wore sandals and bare
feet. Corset belts were only about
two inches wide. Some gowns were
caught up to the knee with large
cameos. Soon fashion overreached it
self. and then came crinolines, pointed
footgear and unnaturally small waists.
Axe we coming to this J *