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Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, March 24, 1913, HOME EDITION, Image 11

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of Lincoln, 111.; Miss Gertrude
Mearker and Miss Agnes Car
penter, of Milwaukee, are the guests
af Miss Gretehen Krueger and Miss
Dorothy Krueger, who are home from
Mt. Vernon Seminary, Va., for the
spring vacation. A small dinner and
nance was given by the Misses Krue
ger Saturday night in honor of their
house guests at the Essex County
Club, West Orange. Among those
present were Mr. and Mrs. William
T. Plum, Miss Regina Byrne, Joseph
Byrne, jr., John H. Beger, jr., Walter
Coghlan, Raymond Coghlan, Bart
Lytton, Joseph Smith and William
Krueger. The young women wll| re
turn to school Thursday.
Mr. and Mrs. Harry G. CurrigJ-, of
iQuitman street, will give a dance
this evening at the Essex County
Club to the friends' of their son,
Harry G. Currier.
The members of the Celtic Club
will give their annual charity dance,
April 8, at the Washington. A caba
ret entertainment has been arranged
to take place between fiances. The
committee In charge consists of
Bernard M. Shanley, chairman, and
assisted by John M. Delaney, William
P. O'Rourke. Joseph M. Byrne and
Joseph V. Clark. Those on the floor
i committee are Albert J. McGuire, Dr.
Raymond Mullln, Dr. James Me
j rormick, Edward _P. Gaffney, Eugene
McLaughlin. Norman F. Carroll and
Joseph M. Byrne, jr.
Among those who will act as pat
ronesses are Mrs. Bernard M. Shan
ley, jr., Mrs. Edward H. McCormick,
Mrs. Michael M. Mullin, Mrs. Daniel
L. McCormick, Mrs. Joseph J. Mullln,
Mrs. Thomas J. Lintott, Airs. James
J. McGuire, Mrs. John J. Gaffney,
Mrs. John L. Carrofl, Mrs. Thomas F.
Daly. Mrs. William F. Hoffman. Mrs.
Edgar J. Allegaert, Mrs. Joseph M.
Byrne, Mrs. Michael F. McLaughlin
Jand Mrs. Joseph V. Clark.
A large attendance is expected this
evening at the benefit performance
of "The Governor's Lady” at the
Newark Theatre, under the auspices
I of.kite auxiliary of St. Michael's Hos
pffai. The proceeds will go toward
ysefraying expenses of a new wing to
One hospital. The arrangements have
[been in the hands of Mrs. John Boger
as chairman of the committee, as
sisted by Miss Agn J Garrigan,'sec
retary and treasurer; Mrs. John D.
Ratlin, Mrs. Charles J. Degavre, Mrs.
A. 11. Riehman. Mrs. Bernard M.
Shanley, Mrs. Peter Motzenbecker,
Mrs. John E. Kelly. Mrs. James T.
Smith. Miss Josephine Garrigan, Mrs.
John Dunn, Miss Emma Dwyer, Miss
Grace O'Rourke, Miss Ella Delaney,
Airs. Henry A. Haussllng. Miss Emma
Delaney and Mrs. William H. Bark
hopn. *
A concert will be given tomorrow
evening in the Ridge Street School
Auditorium under the auspices of the
SI. Margaret’s Guild of St. Marks
Mission. Mrs. George Simonds is
chairman of the arrangement com
mittee and is assisted by Mrs. Albert
. H. Thompson and Mrs. John Leslie
Thompson. The artists for the eve
Rilng will Include Mrs. Charlotte
lFryer Hamilton, contralto of Trinity
Church; Mrs. Helen Robinson Clau
der, pianist; Geoffrey O'Hara, tenor,
of New York city, and George E.
The final dance of the season will
be given by the members of the
Laurel Club Friday, April 18, at the
Roseville Auditorium. Norman Rock
well is chairman of the arrangement
committee and Is assisted by William
Sparks, Fred Kays..Harry Kirchgess
ner, Louis G. Hoth, Jr., and Albert
Ft. John. Among the patronesses
are Mrs. Albert G. Lindsay, Mrs. Em
ma Robinson, Mrs. Albert G. LeRoy,
I Mrs Frank L. Morton. Mrs. G. E.
Kvnor, Mrs. Mathias Ludlow, Mrs.
[ William H. Roe and Mtb. Frederick A.
| Ball
t Ml'S William A. Gay. of 39 South
fevmh street, will entertain the mem
of the Travelers* Club at her
fc,ENO^BS :
I.ON DEI KO and Others. Including the
hlneiiiRcnlor Motiun Pletures.
MATS, at 1 :4» |
Entire 2d Bal., 10«. |
ftand Orchestra and ;
Smoking Bal., IBr. ;
us. at j n.*
Entire 2d Bal.. 10c.
fiood Orchestra and
Smoking Bal., 25c.
Except Saturday* and rtoima.v*.
Dramatic Interpretation of
! l!y >lr. .1. Ceslle (>omnIii. of IVew York
i (Contemporary of Edwin Booth, W. J.
j. Florence and John McCullough)
• at Calvary Prealiyterlnn Church
Pennsylvania Avenue
tfluilnalon 35 Cent*
m jflaGBBc SK i
Popular. Contest Mon. Orig.
Country Store Tuee. Wreet
ling. Wed. Cabaret, Thur.
1 Amateurs, Friday.
Matinee* Wednesday and Saturday
—1\ —
!■ WED. and SAT.
IpU.3 Wki.-Aborn Engliah Grand Opera Co.
_me: no higher
This Week. "Bet Rich Quick WaliingferR.”
• ‘ Next Week—CARMEN.
Market and Halsey Sts. Tel. 1549 Market
1 '1«tine** Dally. Amateur Night Friday.
everyday wiivwua STOCK CO.
IQo—20o Ths Romantic Drama
i country Under Twe Flags
I Thursday Friday Mat.- Rifrishmeits Frae
rvr Next Week — Elinor
T—ei W*^— Ol/h i ' Three We#k# "
1^h05S}B .'-£*■• i .■*
home next Friday. The hostess will
be assisted in the duties'of the day
by Mrs. John A. Furman. The pro
gram will consist of a paper to be
read by Mrs. F. M. Teraberry cm
"Motoring Through Mauretania," and
Mrs. Benjamin F. Hurd will discuss
"Tiemeen, the Holy City." .The presi
dent, Mrs. Frank 8. Hampton, will
preside at the business meeting. There
will be one or two papers read by
members who were unable to follow
the schedule and respond earlier.
Miss Christine Van Wagenen, of 234
Mt. Pleasant avenue, will be hostess
to the members of the Cpllege Wom
an’s Club of Essex County at her
home next Friday.
Miss Hazel Valentine Estabrook.
daughter of Charles E. Estabrook, of
White terrace, will be married this
evening to William Harold Soper, of
New York. The wedding will be
solemnized at the home of Miss Esta
brook's father. The Rev. Dr. E. A.
Wasson, rector of St. Stephen's
Episcopal Church, will officiate.
Announcement has been made of
the engagement of Miss Edna Max
ine Newman, daughter of Mrs. Sarah
Newman, of 849 South Thirteenth
street, and Max J. Hrrzberg, son of
Mr. and Mrs. Leopold Herzberg, of
,20 Ridgewood avenue.
The speakers at the jubilee meet
ing to be held next Sunday after
noon at Proctor’s Theatre under the
auspices of the New Jersey Woman's
Suffrage Association will be John
Sherwin Crosby, of New York; Mrs.
Florence Howe Hall, the daughter of
Julia Ward Howe: Dr. Maude Thomp
son, of East Orane, the last of whom
Will present the Socialistic point of
view; Edmund B. Osborne, the Pro
gressive, and George La Monte, the
Demornatir. The Rev. Antoinette
Brown Blackwell, of New Jersey, a
pioneer suffragist, will open the meet
ing. A musical program will be given
by the Apollo quartet.
Quaint Effect Produced by Shir
ring Bias Edge Over Head
and Shoulders.
Mrs. N. R Scott, of New York city,
| at her recent wedding, wore her veil
in a particularly quaint and girlish
manner. One corner of it was thrown
back and the bias edge was shirred so
ghat it reached over her head and
down on each shoulder; back of this
shirring was a wreath of orange blos
Mrs. Scott's gown was of white
chiffon, trimmed with white shadow
Mrs. ('. C. Hart, of Chicago, who is
a charming blond, elected to wear her
veil and wreath of orange blossoms in
the conventional manner. Her gown
was of white satin perfectly plain
with an entire bodice of rose point
«._ . . .
Electric Stoves Are Not So
Expensive When Made at Home
Everybody knows of the Joys or
the electric stove, but only a few
are reputed to be expensive. This is
wHtten for the benefit of the great
majority, or that portion of it which
has enough mechanical ability to
follow a few simple directions anu
make one.
Two tin pie plates, a few screws
and turns of wire, etc., are all that
is necessary. The stove is set on a
block of wood one inch thirk, twelve
inches wide and fifteen Inches long.
It consists of a cylinder of galvanized
Iron Blightly smaller in diameter than
pie plate to the w ooderubase, and the
filling material—the aahesloa or min
eral wool—should he parked tightly
and filled in so as to fill tip the apace
between the sloping edge of the pan.
Then fireclay should bolsecured and
mixed with as little water as possi
ble and tltp pie plata filled with It
to a height of about one-quarter of
Hn Inch above the rim of thr plate.
The tops of the glass tubes should
serve as the gauge for the hetght of
the clay.
German silver wire of 22-gauge re
sistance wire—the silver, is better—Is
used for the heating noil. There should
he about eighty feet of the wire. The
coll Is made by winding it around a
large wire nail. This will make a
lnng% spring-like affair. When the
winding is finished It should he laid
the pie plates, so that one of the
plates can rest on top of It, the cen
tral or sunken portion being below
the level of'the top.
The cylinder is made four inches
high and Is fastened securely to (he
wooden base. Two holes are bored
in the base and two lengths of glass
tubing one-eighth of an inch in diam
eter are inserted in these holes. The
cylinder Is then filled with mineral
wool or disks of asbestos, which is
packed around the glass tubes so that
they stick up through the cylinder
and are about half an inch higher.
The first of the pie plates is placed
in the cylinder with the bottom down.
There should be four holes In the bot
tom of the plates, one in the centre
through which one of the glass lubes
is permitted to protrude and one al
most at the edge of the depressed
On each side of the centre hole
there should be holes through which
long screws are run to attach the
In the soft fireclay in the form of n
spiral, with the centre connected to a
wire run through the glass tube In
the centra and the other end to n wire
run through the other glass tube.
The coll should be pressed Into the
soft clay until it is about half buried,
and care should be taken to see that
none of the yctlonB of wire in the coil
touch one another.
A switch socket for ping and a fuse
I box are placed on the section of the
wooden base which projects beyond
the stove. All .this having been fin
ished, the second pie plate is placed
over the first, holes being bored in
Ihe rims of each, so that they; can lie
screwed together.
All that is then necessary is to con
ned with the electric light circuit
through the socket on the baseboard
and the stove is ready for use. 1£
desired, the upper ple-platr can be so
arranged that it can be removed when
it Is desired to use Ihe stove for toast
Purple and White Aster Salad for
Easter. Cut some rod and white cab
bage into shreds about 2*£ Inches
long, shape as an aster, the colors
alternating, on leaves of lettuce. Put
Into the Centre of each color a piece
of yolk of hard-hoiled egg cut round.
Serve with French dressing.
Heavy silks are among the most
tempting offerings- in this sprA^i of
particularly alluring fabrics. The
heavy, lustrous failles, ottomans,
bengallnes, poplins and Bedford cords,
in . rich and beautiful colorings,
prbmlse a far greater variety than
was possible last spring, with its
monotonous black, blue or taupe satin
suit, repeated In wearying sameness.
Another novelty which It has been
predicted would appear at the Paris
openings is a silk covert cloth.
For still more dressy gowns the
brocaded silks will be use,d, especially
in combination with plain silks of the
same shade. Brocaded silk-wraps will
be found with plain pne-piece dresses.
A plain charnieuse costume, In a
shade between tan and yellow, has a
loose, medium-length coat of brocade.
Poplins on which a self-toned satin
brocade appears are used in combina
tion with plain poplins of the same
shade. Plain and moire poplin are
also combined.
-^-1-- ;
I Face Powder I
Used by leading actresses. 1 “ 1
Thla powder la a perfect
beautlflcr. It applies so
smoothly and evenly that its #Vr
use cannot be detected.
Matches your complexion. MM I
•Delicately perfumed. Put up M I M
In LARGE easily opened,# ■ ■
screw top cans. ^F
At all dept, and drug stores
Skeleton Apple Pie
Take an agate p/e plate, not too
deep, and rub it over with butter.
Then <'ut up apples name as for any
pie and lay them in uniformly, cover
with light brow'n sugar and a little
nutmeg, also bits of butter or not,
just as you choose; cover with an or
dinary pie crust and tuck the edges
under and bake. When done, take i
large plate and turn the pie In. apple
side up, then serve with whipped
cream, or make a sauce.
Parsnip Fritters—Wash parsnips,
put in boiling salted water and pull
the skins off. Wash parsnips In
sauce pan, season with salt and pep
per, shape into cakes, roll In flour
saute in butler.
Guest Cakes—When expecting
guests, make three cakes, with only
the trouble of one (thus belqg sure
of having a kind everyone will like).
First, make ordinary' cheap three
layer cake; ly, cups sugar, one
fourth cup butter, 2tfc cups Hour, two
eggs, cup water, two teaspoons bak
ing powder, vanilla.
Make icing: Cup granulated sugar,
water to moisten, let cook until dis
solved. Beat white one egg and add
to cooked sugar, heat all until thick.
Take one layer, cut In half and
place one-half on top of other half,
with one-third of above Icing between
layers and on top.
Take second layer, cut in half, take
one-third more of icing, flavor with
almond and mix In half small box
shredded cocoanut for filling.
Take third layer, as before, use bal
ance of Icing, mixed with cup raisins
and 5 cents’ English walnut meats
(raisins and nuts ground In meat
In creaming butter and sugar, when
the butter is too hard to blend easily
warm the howl slightly, but do not
heat the butter, as this will change
both the flavor and texture of the
V i
n\jT out column has been very h iTpt'ul to rne, as l am only a new
housewife and rather Inexperienced. I have tried many of the
recipes ami they have all turned out nicely.
"Would you mind asking the readers If they will tell me how to
cook a cottage ham. as I haven’t the faintest idea how to go about it.
I will appreciate a recipe very much.
Who will be first to respond to such a touching appeal?
Today’s mall brought lots of good things. There were two recipes for
apple-sauce cake, one for macaroni with tomato sauce, and the recipe
for strawberry roly-poly for which Mrs. N. I.. P. has been waiting.
Write as often as you like, readers, and I'll find space for your
recipes. I’m so glad you are all s0 interested.
Macaroni With Tomato sauce •
A tomato sauce properly served for
macaroni, spaghetti or noodles is best
made with meat, such cuts as for pot
roast, with the tomatoes, small
onions and one or half clove of
But as meat is not always desired,
tlie tried recipe of the Italians is this:
Any good drippings or good lard,
small onion, one or half clove of
garlic. J.el fry until brown; remove
from drippings, now half can of to
matoes, which should cook slowly
until thick, and season with salt and
When macaroni is cooked, drain,
throw a cup of cold wuter on it, and
serve with the sauce and grated par
mesaan cheese, all well mixed on a
platter. Eat while hot. This sauce
is enough for one pound. Some people
prefer more or less tomatoes; then
use contents of can. The cheese is
obtainable at the downtown Italian
Hope all is well explained, and if
any more Italian recipes are wanted
T will he glad to help your' good
column along. An admirer, R. R.
I am very grateful to you. Wel
come to the column.
Ever so much obliged for the straw
berry roly-poly, and for the other
recipes, which I will use very soon.
I am always glad to receive sugges
tions for this page.
Apple Sauce Cake
Onp and one-half cups apple sauce
(unsweetened), one and one-half cups
sugar, one tablespoon butter, one
half c\ip currants, one-half cup
raisins, one-half teaspoon cinnamon,
one-half teaspoon nutmeg, one
fourth teaspoon cloves, two teaspoons
soda dissolved in a little of the apple
sauce, and flour enough to make
quite a stiff batter, which takes
about two cups or a lit lie over.
ft " 11
Dear Miss Doom
I MFC you have been asking for
recipes. 1 can help you out a little, 1
guess. I do hope the society news
will not be taken off the page, as I
think it belongs on the woman's
page. MRS. GEO. G.
Strawberry Roly-Poly
Three cups flour, cups suet,
chopped very fine, two teaspoons
baking powder, pinch of salt. Work
these together well with the hands,
then add milk enough to make stift
dough. Roll out in sheet one-half
inch thick and spread witli sweetened
strawberries, roll, pinch ends together
and place on ft plate in a steamer.
Steam for one hour. Serve with
whipped cream.
Mrs. E. A. R. contributes the fol
lowing good recipe for
This gruel is excellent for a
cold. .Slice a few onions and
boil them in a pint of new
milk; stir in a sprinkle of oat
meal and a very little salt,
boll till the onions are quite
tender, then sup rapidly and go
to bed.
Made Soft andWhite
Mutlap Soap
and Ointment
Treatment: On retiring, soak
the hands in hot water and
Cuticura Soap. Dry, anoint
with Cuticura Ointment, and
wear soft bandages, or old loose
gloves during the night.
Cuticura floap and ointment sold throughout the
world. Liberal sample of eeoh mailed free, wtth
8»-p book Address Cutloora, * Dept 07. boston.
•^Tender-faced men share In com fort with Coil
ourm Soap Shaving Stick Liberal sample tree.
.Sectional *detv of home-made electric kitchen wtovc.
LONDON, March 24.—Whereas in
Australia and India pearl fishing is
conducted by men, in Japan it is the
women who dive for liie precious
pearl oysters.
In the bay of Gokasho, province of
lse, as well ns several other places
of the country where pearl fishing is
carried on, women are employed al
most exclusively in gathering the
oysters which contain the pearls
from the ocean bottom. It seems
that from time Immemorial there lias
linen a belief that women can work
better and remain longer under water
than men, and the women pearl
divers of lap, are frequently men
tioned in the classic literature of the
Some of them can relate stories of
stirring fighls which they have had
in the depths of the ocean with the
octopus and other monsters of the
deep while gathering the pearl oys
ters or attending to the beds, and
many of the older divers at the farm
on Totokujuma island will show you
scars on their arms and legs as a re
sult of these encounters. Indeed, the
profession is one that calls for special
qualifications, ami not every Japanese
woman fvould make' a successful
pearl diver.
Any woman nowadays may have a
resplendenl evening gown if she
chooses. All lhat is necessary is to
have one’s dressmaker fashion a sim
ple, clinging foundation gown of some
soft silken fabric, and to slip over it
one of the beaded net or chiffon
robes, which need no fitting further
than a drawing In of the sheer ma
terial at the waist under a sash or
Cook as many eggs as needed, cut
across, remove the yolk and cut a
small slice from the end to allow it
to stund; put a leaf of lettuce to each
plate, crumble over It a little cream
cheese. Two small ones will be suffi
cient for several plates. Sprinkle over
this the yolk of egg put through the
ricer or a sieve, then stand the egg
white on each and All the little cup
with mayonnaise dressing.
News for
White shoes, which fashion prom
ises to be very popular this summer,
are being offered at L. S, Plaut &
Co.'s at a creat reduction. There are
many buckskin slippers in the se
A spring notion sale is taking place
at the W V. Snyder Company’s in
which all necessary articles that are
needed by the home dressmaker are
sold at a very small (isure.
Rag ruga in various colors may be
purchased at Ooerke's for $1.
Ratine, 3fi inches wide, is sold at
the David Straus Company's for 25
cents a yard. This material may be
secured in ail of the leading shades,
and is suitable for suits and summer
At Hahne & Co.'s cretonnes, chintz
and various light materials fnt* cur
tains and draperies are displayed at
"reduced prices.
Farina Cream
Scrambled eggs Bacon
Baked beans Brown bread
Prunes Muffins.
Celery soup
Beef loaf Rolled potaloes
Creamed onions Carrots
Rhubarb pie Cheese
flood Bread Use the best flour.
Take one compressed yeast cake
soaked in cup warm water, one pint
warm sweet milk, one cup potato
i water strained, two.tablespoons white
sugar, one tablespoon salt, one table
spoon melted lard. This Is for four
good loaves of bread and a pan of
Sift flour In regular bread pan with
cover, make centre for sponge to he
mixed stiff, add milk, potato water
Inst, all In one with one cup warm
! water and sugar and sab with melted
j lard. Mix flour a little at time and
I not too stiff, but so It will he nice and
smooth and not stick, then cover over
j with l'.d till morning in not too warm
place. Will be ready at fi to mold In
deep, long bread tins. Make this at 9
j o'clock Ett night.
For sweet rolls use one egg. one cup
sugar, one teaspoon cinnamon, half
I cup lard; mix In the amount sepa
j rate for the rolls, (hen let rise the
| second time and mold in rolls to rise
again. Bake carefully.
SUlar^i ajid UOME
*3 $y Mar<ge£/Doon
The City Hospital
Dear Miss Doon:
Please tell me if n Kearn.v woman can
get into the City Hospital for a confine
ment case. A READER.
To Dye a Plume
Dear Miss Doon:
l am in mourning for* a parent. I
have a white willow plume. What
would you advise tnc* to dye it with?
Will It make the plume shrink?
If l were you I would have the
plume dyed by a professional. You
will not be able to do It well your
self. The* plume will shrink.
Piano Keys That Have Turned
Dear A^iss Doon:
Please tell me how to whiten piano
keys that have turned yellow.
MRS. .1. u.
Rub with alcohol every day for a
time, using a soft flannel for the pur
Well-Drilled Troops
My Dear Miss Doon:
Which country has the best drilled
soldiers? I saw In a newspaper that
Italy had. Is this true?
Italy, Germany nnd Austria have
excellently-drilled troops. II is large
ly a matter of opinion which Is the
Hereafter no letter will be an
swered unless accompanied by the
name and address of the writer.
This Is not for publication, but
as an evidence of rood faith on
the part of the sender.
Write on only one side of the
Headers are requested not to en*
close stamps, as the editor Is far
| too busy to write personal replies.
Planting Pussy Willow
My Dear Miss Doon:
Kindly let me know through your
column how to plant a pussy willow
branch. It was a small branch from
the tree and has been put In water.
It has now very many roots. I would
like to know If I would have success
In planting It. VERONICA-T.
After the branch has begun to de
velop roots It may be planted in any
soli and will grow.
MRS. ELLEN M.—If you will call
or send someone to this office I will
givo you the name and address of a
person that will give you a large go
Am sorry I cannot publish names and
addresses In this column.
Conducted by Mrs. Alice Gitchell Kirk
The making of sauce is another one
of the fine arts in cooking. Every
one who understands cooking Is
ready to concede the most difficult
things to cook are soups and sauces.
Why? Because It is only in
smoothness, delicacy of flavoring
and thorough cooking that ingredi
ents become the perfect sauce. The
French are noted for their sauces,
not a thick flour paste similar to
that used for hanging wuill paper
w'hich we sometimes sfe in this
There the first lesson a novice
learns is that all sauces containing
flour must come to the boiling point
and then simmer for from ten min
utes to a quarter of an hour in a
double boiler, stirring often. If this
fact Is remembered there Is no rea
son why our while sauce should not
be as good as tlie bechamel found so
delightful in France. This partic
ular cooking requires great care and
attention to the smallest detail.
On the other hand, when one be
comes familiar with the basis for all
sauces others are quickly and easily
made. Sauces are intended as ac
complishments to meat, fish, vege
tables or desserts. Even in the or
dinary slew there is the sauce or
gravy with it, which is either tasty
and liked by nil the family or per
fectly tasteless and insipid.
A dear old Southern judge 1 once
There Is no wrap that moans such
genuine comfort for the baby as the
simple cape. It can he folded around
him without effort as there are no
sleeves to be annoying. As he has
not yet reached the stage of disturb
ing his wraps, it serves every purpose.
This one can tie made single or
double, with a hood or a collar, hut
the hood Is really a valuable addi
tion for, at need, it can hr drawn
over the head, keeping it safe from
drafts and exposure. Drap d ele and
Bedford cord are good materials for
the making of these capes. Soft
poplins are pretty and ribbed silks
are used and the trimming can he
banding or embroidery or simple
sen Hoped edges, or almost anything
that the mother may like. With the,
coming of warmer weather Henrietta
cloth Will probably be better than
the drap d'ete, for it gives a similar
surface and is not so heavy. The
new Bedford cords are wonderfully
beautiful and altogether the rape is
a very satisfactory one. It can he
made of very simple material for
every day needs or it can he made
of handsome silk with lace trimming
to be beautiful to suit the most
exacting mother.
The single cape will require 3',4
yards of material 27, 2',4 yards :w or
2'/4 yards 44 Inches wide, the double
cape 5 yards 27, 3% yards 3fi or 3
yards 44 Inches wide, with ',4 yard
21 for the lining of the hood
The May Manton pattern of the
How 1 denned ti light-colored rain
coat :
line a Hinall brush and white scour
ing snap and warm (not hot) water.
Scrub coat Inside and out. rinse well,
put coat on hanger to dry.
If any spots or streaks show after
drying scrub and rinse as before.
A navy blue coat can be cleaned the
same way.
The following plan is a most satis
factory one for keeping the various
spools of thread which accumulate In
a sewing machine drawer from get
ting into an almost hopeless nines of
entanglement. Into a small board,
which exactly fits the bottom of the
drawer, drive at Intervals of one and
a half inches two wire nails. Upon
tho projecting ends of these nails
place the spools and they will remain
Coats for spring will he 27
Inches In length. At the present mo
ment coats range from 27 to 82 Inches I
and some with cutaway fronlH nre as
long as 88 Inches In back. The Rus
sian blouse Is at the top notch of
popularity and- in the ultra-smart
suits Is cloth or velvet and is worn
with a charmeuse skirt.
7707 Infant’s Single or Double Cape,
One Size.
cape, 7707, is cut In one size only.
It will be mailed to any address by
the fashion department of this paper
on receipt of ten cents.
10 Cents Each.
run be purchased at any Mny Manton
Agency, or will be sent by mail to any
address by the May Manton Pattern Com*
pnny, 120 Pacific street. Newark, N. J.
Write your nddress very plainly and al
ways specify size wanted.
knew said to hia wife: "Mary, why
can't vo/i make brown gravy like
Mr*. -?" His wife, a Southern
woman, only learned to cook after
coming North to live, and had much *
to learn before she mastered the art
of sauces nnd gravies.
Pale sauces and gravies are neither
desirable nor appetizing, and this can
easily he remedied by always having
a bottle of kitchen bouquet and using
n few drops of it for color or flavor.
Dry flour may he browned in a pan
for color nnd flavor, using double
tile quantity of thickening when *•
Certain sauces belong in some par
ticular vegetable, flail, meat or des
sert. Brandy sauce goes with plum
pudding, cranberry sauce with tur
key, Hollandalse sauce with fish, i
eggs or vegetables, mint sauce with
la in D. white sauce with chicken, and
so on.
Sauce llerhamel or White Sauce.
Materials—Butter, (wo tablespoon
fuls; milk, one-half pint; salt and
I'tcnslis—Double boiler or sauce
pan, lablespoon, measuring cup,
wooden spoon.
Directions— Put half the butler and
all tlic flour into the double holler
and rub smooth with the wooden
spoon. Add llie milk and stir stead
ily until it begins io thicken.
Set the upper holler containing the
shiicp directly over (lie fire and let
11 boll up well; set back in the ket
tle, turn the burner down a little
and cook ten or llfteen minutes, heat
ing and stirring every few minutes.
Remove from the fire, season to
taste and add the remaining butter,
mixing well together. Never have a
sauce thick and pasty. This is really
the basis of all good meat and vege
table sauces.
Sniirc Paulette.
Prepare the sauce in the same
manner as the white sauce, except
adding the same amount of hot
stock or water. When finished cook
ing remove from the fire and add
the beaten yolk of an egg, the Juice
of a lemon, sHlt and pepper.
Put half a pint of cream into the
double holler nnd heat very hot. Re
move from the fire, add the beaten
yolks of two eggs, a teaspoonful of
butter, salt and pepper. Beat well
with h w ooden spoon. Fine for boiled
fish or asparagus.
The liquids in all sauces are milk,
cream, strained tomatoes, broth or
stock, wine (port, Burgundy, Ma
deira or claret), water and lemon
Juice, fruit juices, orange juice and
currant or any other tart jelly.
The seasonings in nil sauces may
be any of the following. Judiciously
used: Bay leaves, spice, parsley, tar
ragon, lemon and orange juice or
sliced peelings, sultana raisins,
capers, onions, mushrooms, curry
powder, grated cheese, sliced olives,
horseradish, paprika, celery and
The thickening in nil sauces may
ho flour, fine white bread crumbs,
raw egg yolks, hard-boiled eggs
chopped tine, tapioca (fine), and rice.
With reasonable care and a double
boiler, so there is no danger of burn
ing and wasting in the cooking, ail
may become, if not experts, good
sauce makers.
If You Knew the Expert Work
manship That Goes Into Each
La (Grecque
You would readily understand
why they give such permanent
( shapeliness. We are manufac
j) turers and give you extra value
in every corset you buy here.
Models for every figure
in the new Spring styles.
Each corset carefully fitted
by an expert—$2.00 to $25.00.
Van Orden Corset Co.
(01 Market SL 'MjL
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