home mss - Nctnark(Coening Jitar seeierv events
. .
IE members of the bridal party
1 'of Miss Aria C. .Tones, daughter
* 0£ Mrs. H. P. Jones, of 35
Wakeman avenue, and Arthur E.
Holmes, son of Mrs. Alice E. Holmes,
also of this city, were entertained at
fflrjner last'night by Mrs. Jones at her
■ sidencc. ' The marriage will take
place tomorrow evening. Covers were
laid tor Mrs. William E. Johnstone, a
iistcr of the prospective bride, who
Will be matron of honor: Miss Marion
Vu.tl. who will be bridesmaid: Mr.
Holmes's bfolher, Frederick Holmes.
Who’ will be best man. and the ushers,
jiarry Speers, a cousin of Mr. Holmes,
Harry Decker.
-•Miss Gertrude Rowley, of Clifton
a-vefiue. Will spend her vacation at
Kenoza Lake, N. Y.
Mr. and Mrs. Herman L. Koenig, of
Ridge street, have opened their sum
mer home at Belmar They will take
• Western trip later in the summer.
i-Mr. amt Mrs. Westervelt and fam
ily. of Elizabeth avenue, will spend
the summer at the Pocono mountains.
Miss Edith Flower, of T.ondon. 'Eng
land, an ardent suffragette, gave
ap addfress-yesterday afternoon at the
“ax home" whioh was given at head
quarters. 79 Halsey street, under the
auspices of the Women's Political
Union. , ,
Miss Flower said the general pub
lic .of England was in favor of
•woman suffrage, its advocates are in
creasing daily and its funds doubling.
In the course of her talk she referred
to threats made by the English gov
ernment. to imprison the contributors
to the cause Miss Flower said that
^ such a case half of the nobility
would be imprisoned.
Informal speeches were given by
Mrs. Abraham Van Winkle, presi
NDRY HINT
.In dry the children's colored dresses
always turn them inside out on the
clothes line so the sun will not shine
on the right side; few rememher this,
but it is half the secret in savins
the color. Do not use a strong soap,
ajid when washing a colored dress for
the first time soak the garment in a
small pail of water containing a gen
erous tablespoonful of turpentine.
Let It soak an hour, and after doing
this- the- colors will not fade nor run
during the first washing.
.
Cane Seats
When cane bottom seats in chairs
sag sponge both eides of the CafiC
with hot soapsuds in which a hand
ful-, of salt lias been dissolved, then
Stand the chair - in the open air.
4"rented like this, the seats will be
come as firm as when new. shringing
into place. _ ' f
' to DARN TABLE LINEN
Stretch the article smooth and
tight in embroidery hoops. Remove
tin presser foot from the sewing ma
chine. loosen the tension, slip the
, «Woops under the needle and. without
a turning the hoops, sew hack and
I forth until the hole is neatly filled.
RThen turn the hoops and proceed in
""the same manner across the stitching
lady put in. The result is gratify
_
dent of the union, who was hostess
fdr the day; Mrs. Richard Newton, of
Nutley; Mrs. Frank W. Smith, of
Westfield: Miss Annie Peake. Mrs.
Bertha Bonix and Miss Elizabeth
Blume.
Mrs. Van Winkle announced that
Mrs. Reynolds has recently organized
sixteen branches of the union and
that the Hackettstown and Relvidere
branch was organized yesterday.
The evening was devoted to short
addresses by the members.
Mr. and Mrs. Abraham Van Winkle,
of Lincoln Park, will leave the city
today to attend the fiftieth celebra
tion of the battle of Gettysburg. The
trip will be made by auto.
Mr. and Mrs. Alfred R. Williams, of
Oriental street, will open their sum
mer home at'Greenwood Lake. N.' Y.,
today.
—
James Sauvage, of 43 Lincoln
park, will sail for Europe Wednesday,
July 2. on the Mauretania. He ex
pects to be gone until September 13
and will return on the Lusitania.
Mr. and Mrs. Tonzo Sauvage and
family, of 10 Park place, have open
ed their summer home at Spring
Lake. They will return late in the
fall.
Mr and Mrs. Andrew A. Chambers
and family, of 87 Fourth avenue, will
leave the city tomorrow for Bridle.
They will return late in September.
Mrs. Henry Aurnhammer, of 202
South Sixth street, will spend the
summer at Asbury Park.
Miss Elsie Mueller, of Seymour
avenue, will spend part of the sum
mer in Massachusetts.
I -———- “ "1
An Attractive Salad
Arrange bead lettuce in individual
salad bowls, place a few slices of
cucumber in the head, sprinkle with
chopped nuts (even pecans are good
for this salad), a suggestion of
minced onion or the juice added to
the French dressing with this
salad is served. Prepare the dressing
hy using one part of vinegar to three
of oil, mix well, add a half tea
spoonful of salt to each three table
spoonfuls of oil, a dash of tabasco
and a little Worcestershire.
Sardines in Paste
Put the sardines on blotting paper
to drain; then remove the skin and
sprinkle with flour. Make a paste by
putting the beaten yolk of one large
egg in a pan with one-half ounce of
butter. Put the pan in a saucepan
of boiling water and stir until*the
eggs thicken. Then remove from the
fire and stir in one-half teaspoonful
of curry paste, a little cayenne pep
per and a few drops of lemon juice.
Mask each sardine with the paste, dip
in egg and breadcrumbs and fry in
deep boiling fat until a golden brown.
Serve each sardine on a finger of hot
buttered toast and garnish with
watercress.
To remove the rusty appearance
from suede shoes or slippers use a
mixture of olive oil and ink in equal
parts.
The'’tips"outwearthe glows
SILK
Glove
the genuine "KAYSER” Gloves
cost no more then the ordinary
kind,” don’t wear out at the finger
"tips” and bear that mark of as
„ surance of quality and reliability
—the name “KAYSER.”
In .manufacturing “KAYSER” Silk Gloves
no effort is counted too great to bring about
.. that superlative degree of excellence, which
gains recognition upon merit alone.
When offered t.he“just as good”
kind—remember the Cross Koads
WARNING-Stop—Look—Listen
Stop—and consider that the “just as good”
kind never equals the genuine.
Look—in the hem for the name “KAYSER.”
Listen-—to the excuses offered for the ab
sence of the maker’s name—and—
insist on seeing the name “KAYSER”
in the hem of the glove you Luv.
A guarantee ticket in every pair.
Short Silk Gloves, 50c, 75c, $1, $1.25, $1.50
Long Silk Gloves, 75c, $1, $1.25, $1.50, $2
Juliut Kafter & Co., Makers
Neu> York -•
At* - •
No matter how particular you may
be in caring for embroidered collars
or centrepieces, they will become,
soiled. Every housewife should know
how to clean these articles, so she
need not resort lo the professional
cleaner when they become soiled.
Place a half pint of bran in a pan
and add the same amount of cold
water. Allow it to boil slowly for
twenty minutes and then strain
through a fine cloth. Add a pint of
bolltns water and use this mixture
to wash line embroideries and laces
for the first time. Squeeze them gent
ly with the hands, and if they are
much soiled, soap lellv can be added
to the mixture. This is made by dis
solving pure sup in boiling water
If the embrqidery is done with col
ors, add salt lo the rinsing water,
which should be clean and moderate
ly hot. This will set the colors of
silks or cotton so that they will not
run. It is a wise precaution to. im
merse colored embroideries in salt
water before washing in the bran
water.
Embroidered articles should be
dried quickly and ironed on the
wrong side.
Strawberry Mousse
Two cups heavy cream, three-quar
ter cup powdered sugar, one-quarter
teaspoon salt, one cup strawberry
juice and sifted pulp, one tablespoon
ful of lemon juice.
Add lemon juice and sugar to the
strawberries. Beat cream, whipping
the strawberry juice in slowly; when
all is in turn into a mould w’et in cold
water, set cover in place, seal with a
strip of cloth smeared on with lard
and bury in equal quantities of ice
and salt for four hours.
Unmold and serve with chilled
whipped cream and garnish with
whole berries. Tf the berries are very
tart add more sugar.
FLOUNCINGS
Flouncings and borders are self
trimming and therefore one can hard
ly wonder at the many new materials
of this character one finds in the
shops, .lust at present one finds that
bordered voiles are most popular and
there is a remarkable array of dif
ferent types of border, including Ven
ise Bohemian. Colbert and macrame.
Then there are the embroidered bor
ders and among these, of course, the
Bulgarian stands at the head of the
line.
Very lovely are the bordered crepes.
These are as sheer as voile, but the
crinkled weave gives a much softer
appearance. And the crepe borders
are just as varied as the. voile.
Bordered ratine is not a novelty, of
course, but there are many odd and
beautiful effects among the ratines
now displayed.
WHAT’S NEW IN STYLES
- .
Neat little dress for a tiny. miss,
made of delicate pink linen, em
broidered in white. It slips over tWe
head and closes at the left shoulder, j
with buttons of its own material.
Cost to make for 4-year size:
1*4 yd 36-in material at 20eyd.35 :
One dozen button moulds.10
Embroidery floss .. ,10
Total .56 I
No. 5130—Sizes. 1. 2, 3, 4. 6 and 8}
years. Price of pattern 10 cents.
Embroidery Design No. 11,827—Per
forated pattern. 15 rents; Ifansfer
pattern, 15 cents.
Pictorial Review Patterns
lO and 15 Ceuta Fuch (
uau be purchased at L. Bamberger &
Co. or any Pictorial RevfeW Pattern
agency, or will be sent by mall. Write
your address very plainly and always
specify size wanted.
Bread Crumbs
Bread crumbs are-used for so many
fried and baked and au gratin and
escalloped dishes that there should
always be a supply in the kitchen.
Run stale bread through the meat
chopper with the blade that grinds
finest. Some cooks place bread in
the oven a moment before grinding.
These bread crumbs are especially
nice for thickening stewed tomatoes,
for poultry stuffing and to take the
place of cracker meal when patting
croquettes, oysters, sliced tomatoes,
etc., for frying. Bread crumbs, like
crotons, should be kept in a glass
jar.
Gray Pumps Popular
For several seasons pumps have
been very modish for street wear,
but fashion decreed they should be
of tan, white or black only. This
season, however, one finds gray quite
as popular as the other colors. The
colonial pump of gray or tan suede
with self-covered buckles is extreme
ly smart for street wear as are the
black and tan Russian calf ones and
the white nu-buck. patent leather or
bronze kid ones. The Spanish heel
is the favorite.
Blackberry Jam Cake
Hub to a cream half a cupful of
butter and then gradually add one
cupful of sugar, the beaten yolks of
three eggs and the whiten of two. re
serving the third white for frosting.
Take half a cupful of thin cream or
milk, a level teaspoonful each of cin
namon. allspice and two scant cup
fuls of flour, and last of all stir In
one cupful of blackberry jam or
preserves. Bake In moderately hot
oven for three-quarters of an hour.
This makes a nice pudding if eaten
as soon as baked and a current jelly
or lemon sauce is served with it.
LONG BEAD STRINGS
The throat-encircling string of
pearls has been temporarily shoved
into the background by the craze for
long strings of beads. Opera length,
as it is called, is the thing now. and
one's necklace must fall in a deep
loop over the bodice front to be fash
ionable. Imitation pearls in opera
length cost a substantial price, for
the. beads must be larger and heavier
than the tiny affairs used for throat
necklaces. Pearl beads with a pink
ist cast are also more fashionable
than pure white. The creamy white
imitation ivory heads and the pure
white coral beads are very smart In
deed, and the fashion of these large
white beads worn with a black gown
was set by Mme. Cavalieri, who wore,
this winter with a black lansdowne
restaurant frock, a long string of
white coral beads In graduated sizes.
Amber and jet heads are also in
favor—and indeed It is quite the fad
to match the color of one's frock with
glass beads, even of an inexpensive
sort.
A STANDARD PASTRY
Apple Pie.—Pare and core and quar
ter the apples. Boil the. cores and par
ings in sugar and water. Strain off
the liquid, adding more sugar. Grate
the rind of a lemon over the apples
and squeeze the juice into the syrup.
Mix half a doeen cloves with the fruit,
put in a piece of butter the size of a
walnut. Cover ,-jl pic dish with puff
paste, then put ir> the fruit and add a
iajcr of puff paste.
DOMESTIC SCIENCE
Conducted by Mrs. Alice Gitchell Kirk
Fourth in this series of dinners for
a week in June is the following menu:
Iced pimiento consomme
Crabs, sauce ravigotte
Small tenderloin of beef
Molded potatoes
Virginia corn cakes
Quail, mouquin style Sicilian salad
Coffee sponge
Biscuits Cheese Coffee
•
Iced I’lmlmto Conoommc.
Remove the fat from one quart of
consomme and dear with the white
of one egg and two canned pimientos
pounded to pulp in a mortar. Strain
through cheesecloth, chill thoroughly
in the ice-box and serve in bouillon
cups with a spoonful of whipped
cream on top.
Crane. Saul'® ItaviKnlte.
Have one pound of fresh crab meat
and season this with one teaspoonful
salt, one teaspoonful made mustard,
a dash of cayenne, one tablespoonful
olive oil, one-half teaspoonful finely
minced parsley, one hard-boiled egg
chopped fine, and three tablespogn
fuls of vinegar.
When thoroughly blended, fill six
buttered shells or ramekin dishes
with this, spread evenly with sauce
ravigotte and garnish with fillets of
anchovies arranged in lattice fashion.
Ravigotte sauce is a wfhite sauce
with a little lemon juice or vinegar
and colored green with chopped and
poiimlcd herbs such as parsley, chives
or spinach.
Small Tenderloin* of Beef.
Cut six slices from a tenderloin of
beef three-quarters of an. inch thick,
trim and shape into rounds and broil
four minutes. Wipe and ehop ten
mushrooms, add three tablespoonfuls
of butter and cook five minutes; then
add one-half cup of cream, two
tablespoonfuls of old sherry, two
tablespoonfuls flour, one and orte
lialf teaspoonfuls of salt, one-eighth
teaspoonful each nutmeg and cayenne
and cook together for five minutes.
Have puff paste cases which may
be made at home or bought at a
pastry shop; fill them with this mix
ture and cover each with a slice of
the broiled tenderloin. Upon each ar
range a sauted mushroom cap and
serve with Bearnaise sauce.
Molded I'otatora.
Remove the inside from four large
baked potatoes and force through a
potato rieer.- Season with two La-..
blespoonfuls of butter, one-half tea
spoonful salt and a little white pep
per, and beat in the stiffly beaten
white of one egg. Mold this with a
I
Melt one-half cup shortening, add
one cup molasses, one egg well beat
en, two and one-half cups Hour mixed
and sifted with one and three-quar
ter teaspoons soda, and one teaspoon
each of salt and ginger and one cup
sour milk. Bake in large dripping
pan about twenty minutes. Remove
from pan, cut in halves crosswise and
on one half spread marshmallows.
Cover with the other half and set
if in oven for a few minutes. Re
move to serving dish, cool slightly and
serve with whipped cream.
1 Oc -PERRINS*— 1 Oc
CUSTARD POWDER
Vanilla, l^emon. Raspberry an*) Al
mond Flavor#. Cut# the deaaert expense
In half.
tablespoon, place'on a buttered sheet
and bake until well browned in a hot !
oven. These may be placed around
the edge of the serving platter with \
the'tenderloins with parsley between. !
'
\ Irglnla Coro t akes.
Make a custard from two eggs
well beaten, one-half, cup of milk 1
and one-half tablespoonful sugar;
beat into this three-quarters of a cup
of canned corn. Sift together twice
seven-eighths of a cup of flour, three
and ..one-half teaspoonfuls baking
powder and one-half teaspoonful salt;
beat into the other mixture and drop
in buttered muffin rings by the table
spoonful; set this in a buttered drip
ping pan and bake in a moderate oven
until done.
'fnnll, Wmiquln Style.
Dross, dean and truss six quails.
Put In a saucepan one-half cup of
butter, one-half a bay leaf, two
cloves. Cook, stirring constantly for
eight minutes. In this mixture saute
the quail until well browned. Then)
ppur over one pint of sauterne and
simmer on the back of the range for
thirty minutes.
Remove the quail, strain the sauce
into a casserole and add very
gradually—that it may not curdle—
one pint of heavy cream. The cream
may be scalded first. Season with
salt, pepper, a teaspoonful of finely
minced chives and a dash of cayenne.
Put tile quails iri the casserole, cover
and heat until near the boiling point,
then serve from the casserole.
Sicilian Salad.
Arrange upon each salad plate two
large leaves of romain and upon
these' arrange alternate sections of
orange arid grapefruit freed from
skin and seeds, with a thin slice of
canned pimlento between each sec
tion, Make some French dressing
highly colored ' with paprika and
serve with the salad, passing separ
ately.
IVTEWS FOR
| 1 > SHOPPERS]
There are still many of the dresses
left at U Bamberger & Co.'s that
are selling for J5. These dresses are
made of an excellent quality ratine
voile and linen and are trimed with
fancy buttons and linen in contrast
ing shades.
! Princess slips trimmed with shadow
j lace and insertion are sold by the
W. V. SnjMer Co.’s at many prices.
White linen and ratine coats for
small children are displayed at L. S.
Flaut & Co.’s at moderate prices.
Hahne & Co.'s are offering wom
en's long linen coats which are worn
for traveling and motoring, at rea
sonable prices. This store carries a
large selection of children’s and
misses’ short flannel coats in many
styles.
Crystal buttons in many designs
and colors are sold at the Lining
Store at various prices. One may
purchase crochet buttons at this store
at reduced prices.
Chiffon veiling is selling at the
David Straus Company at from 50
cents to *1.50 a yard. There are many
shades to select from, including blue,
fan, brown, black, white, yellow and
green.
Messaline petticoats trimmed with
an accordeon pleated ruffle are sold
at Oppenheim, Collins & Co. s at from
*2 to $10. '
* OLD CHINA REVIVED
A revival of old china, the original
of which an importer saw in a Dres
den museum, has led to a cross-stitch
embroidery to match its design; the
embroidery, of course, appears on the
table sets, which are to be used with
the china. The cubist note in the
decoration accounts for the popularity
of these. __
, -_HAT was such a good sherbet recipe In the column the other night
* I used U the next day, as I have a. small freezer, and it was fine, is
* the good word that comes from Mrs. Bride. "I think your page
grows better and better. It is such a help to me. I enclose a recipe for a
very good Hollandalse sauce, and in exchange, if it will not be too much
trouble, I would like you to tell me just how to fry tomatoes. You sec, 1 do
not know much about cooking as yet, though what I do I try to do right."
Hollandaise Sauce
Make a drawn butter, when you have finished take it front the ,flro and
add gradually the yolks of two eggs (beaten), then add the juice of.half a
lemon, a teaspoonful of onion juice and a tablespoonful of chopped parsley.
Serve* with boiled or baked fish.
—=-- --- —
You have the right idea, Mrs.
Bride.
Willingness to learn must be part
of the home cook’s makeup, or she
will never succeed.
I like your sauce recipe very much,
and am publishing belovr directions
for frying tomatoes.
It is essential to have the tomatoes
quite thick, or they will break apart
In the pan and come to the table in
a messy condition.
The Way to Fry Tomatoes
Firm tomatoes are the best for this
purpose. Cut them, without paring,
into slices about a third of an inch
thick. .Season some flour well with
salt and pepper and dip each slice
into this; then fry in fresh butter un
til both sides are nice and brown.
These fried tomatoes served with a
cream dressing make an excellent
substitute for meat. Put a little but
ter in the frying pan, after remov
ing the tomatoes and then stir in the
flour in which the tomatoes have been
dipped. Blend together! then add milk
or cream to make, a slightly thick
ened sauce-and pour over the toma
toes.
_
Canned Whole Tomatoes
Speaking of tomatoes, here is an
excellent recipe for canning them'
whole. Who wants it?
Take small, very firm tomatoes;
scald and remove the skins; put
them in a stew pan just one layer
close together; turn boiling water
over them; let them cook so they are
thoroughly heated through, but not
so they will go to pieces. Afterward
put them in wide-mouth jars; fill up
with the juice in which they were
cooked. Seal and put in a cool dark
place.
TOMATO SAUCE
One cup of tomato juice, two table
spoons of flour, one tablespoon but
ter,’one-half teaspoon of sugar, one
fourfh teaspoon salt, speck pepper,
few drops of onion juice. Melt fat,
add flour, salt, sugar and pepper, add
tomato iulce and heat to the boiling
point, stirring constantly.
SUMMER SALE
La Grecque
Ventilating Outfit
The Ideal of Cool Comfort & Smart Lines
La Grecque Lattice Rib
bon Ventilating Corsets.
Smart up-to-the-minute
shapes, of strong, open
mesh ventilating net, made
firm and reliable by the
beautiful lattice ribbons.
Reduced to $1.50.
La Grecque Ventilating Bras
sieres and Bust Supports de
lightfully cool and wonderfully
effective in giving firm bust con
tour. Reduced to 50c and 75c.
The best ventilating outfit
made. Smart, sanitary and
ideally cool. Worth double the
price.
Other Lightweight Corsets From $1.00
Van Orden Corset Co., 101 Market St.
Three Doors Above Washington Street
OME
<fiy Margery Doon
Bugs on a Grape Vine
Mies Margery Doon:
Wo have a grapevine in the yard
and It Is full of bugs. Will you please
advise me what to do? MRS. F.
Hellebore, if fresh, is a good in
sectide to use on plants and vines.
It should be dusted on ,the leaves
while they ale wet, placing plenty on
the under side of the leaves. Whale
oil soapsuds Is sometimes preferred
to hellebore. It is applied with a
sprayer. Fir-tree-oil" soap is alRo
good.
Eager to Learn
Dear Miss Doon:*
J will be very tharikful if, you can
help me'.; I never had much chartce
to go to .school, and what chance I hiad
1 did not appreciate, to my own sor
row' now.' So If you can name some
books tliat you think, would help me
I certainly would appreciate it. I
would, learn something that would do
me good later on. perhaps, in life.
Is my handwriting poor?
B. A. F.
I wish you would write to me again,
telling just what you have read up
to date. When a man has read little
his grasp of literature is i\ot as keen
as that .of the man who has read
much. I will be glad to give'you* a
list if you will let me hear frojij you
again.- four ’writing is fat* from
poor, but I would advise‘you to make
the letters more round.
No Summer High School
Dear Miss Doon:
• Will you kindly let me know if
there is a summer high school in this
city and where it is? Thanking you
in advance, PETER F.
There is not.
> — ■
Hereafter no letter will be
•wared anleni accompanied by the
name and addreae of the writer.
Tbla la net for pnblleatlon, bat
ae an evldeace of food faith aa
the part of tbe leader.
Write o» oaix one aide oi the
paper.
Readers are requested not te en
close stamps, aa tbe editor la taf
too boar to write personal replies
Gray Hair at Nineteen .
My Dear Miss Doon:
Please help a troubled mother. 1
have a daughter who Is only 19 years
old and her hair is all turning gray.
She has chestnut brown hair. I have
'been told by njy friends that some
kind of' a’sage tea mixture Is very
good, but 1 am afraid to use It with
out your advice. Will that sage tea
mixture make any color hair darker?
* MRS. LAURA N.
*1 do not know much about the sago
tea personally, but people that have
used it .say it is splendid. It can be
used on any color hair. To make it:
Place one quart boiling water and
two ounces sage in an iron pot and
allow to stand twenty-four hours.
Then filter. Digest one pint pine tar
in one quart water for forty-eight
hours, stirring occasionally, then filter
and mix the two liquids together.
Then add the following: Ray rum.
one quart; cologne, two ounces; tinc
ture cantharides, two ounces; dis
tilled water, twenty ounces. Apply to
the scalp once daily with massage.
This will gradually restore the hair
and is an excellent tonic. _ ,
-- - 1 ■■ . i «
HOME COOKING RECIPES
Cheese Toast.
Prepare the desired pieces of toast,
then make a cream sauce, using
three tablespoonfuls butter, three ta
blespoonfuls flour, one teaspoonful
salt, white pepper, two cups milk.
Pour this over the piece of toast, then
sprinkle each one generously with
grated cheese.
Broiled .Salmon.
Lay salmon steaks on a greased
broiler, hold over red coals or place in
gas broiling oven to sear both sides.
Turn frequently until the fish flakes
easily and has browned sufficiently;
then place on a hot platter, season
and serve garnished with parsley and
thick slices of lemon.
Hard Haurp.
Cream one-third cup butter until
very soft, gradually add one cup of
sifted powdered sugar and continue
beating until the sauce is light and
creamy; flavor with one teaspoonful
vanilla ' or lemon Juice. Pile on a
fancy plate; chill and serve at table
with hot puddings.
Raspberry Foam
Heat two and one-half cupfuls of
raspberries and their juice, either
canned or fresh, with three-fourths of
a cupful of sugar, and add this to a
half package of gelatine softened
by soaking in a little water. Stir
until dissolved, and when nearly
solid add the stiff whites of three
eggs, beating until-the whole is stiff
and foamy. Heap roughly in a dish
of cracked ice, and serve with whole
crushed berries.
' 1
. Halibut in Cream—Take three
pounds of halibut boiled with plenty
of salt, remove the skin,' bones and
liake. Boil one bunch of parsley and
one large onion in a little water to
extract flavor. Take out and t-frteken
with three tableepoonfols of flour
previously beaten smooth with a lit
tle milk. Then add to it one quart of
rich milk and one-half cupful 6f but
ter. Put flsli and sauce alternately
in a buttered pan, having sauce on
top. Cover with cracker crumbs and
bake until brown.
TO MAKE RASPBERRY SAUCE
For this use one pint of raspberry
jpice, two teaspoonfuis of flour or
one of cornstarch, one-baif-cupful of
sugar and four eggs. Beat the eggs
well and mix the flour with a little ;
water till smooth, th,en put all into
a saucepan with the sugar and the
juice. Set in another pan'of boiling
water and stir constantly till the
sauce thickens. A few crushed
berries may be added if desired. This
is a good sauce for use with any
simple pudding.
AMUSEMENTS.
Park Place
CONTINUOUS PERFORMANCE
12 NOON TO 11 P. M.
Four Big Shows Dally
BIG VAUDEVILLE
1<atest Edison Talkies
Latest Klnemacolor
Latest Photo Plays Dally
AFTERNOONS. Any Seat.. .10c
EVENINGS .10c. IRc. 2Rc
Coolest Places la Newark
Proctor’s or Lyric Theatres
Anil Always a Good Show
I MARITANA
I Dancing--Free Photo Playe--Rettaurapt
ver Night”
||y|ijl!JK£|i!J| Gy Philip Bartholomae.
NEXT WEEK—"ST. SLIftfe”
SATURDAY—BREAKFAST.
Rhubarb
Cream of wheal Cream
Corn cakes Syrup ~
Coffee
_____ V' . ■
LUNCHEON.
CheeSc soufle
Tli< e muffins Creamed
Canned pears Dr
Tea
DINNER.
Consomme
Broiled steak Browi
Creamed
Radishes
Lettuce and cucumbers
Cream rolls
LACE UNDERSKIRTS
There are ever so many Bresses for
young girla with straight or slightly
draped' tunics opening over under
skirts composed of three or four.ruf
fles of soft lace. These ruffles are
sometimes made of fine net edged
with a thread in some bright color
which is repeated in the sash, or
used as a narrow velvet piping for
the neck and sieeveB. This edging
of a couple of strdnds of colored silk
or thread forms a very pretty finish
for net ruffing.
MACAROON-PEACH CREAM
Soak' two tablespoons of granu
lated gelatine in one-half cup of
water. Make a custard of one pint
of milk, yolks of two eggs, three
tablespoons sugar, a speck of salt.
Add gelatint and strain. Set in lee
wafer and still until it thickenfi. AM
whites of two eggs beaten stiff, oine
macaroons broken into pieces, one
teaspoon vanilla. Line a mold with
peaches;- turn in mixture, chill and
serve with plain or whipped cream.
SUMMER RESORTS.
- Anbury Park, N. J.
^Monterey
NOW OPEN I
Constructed of brick and
■tone. Hot and cold sea
water baths. Superior cui
blne^ White service. Long
distance telephones. Un
der the management pf
Frank F. Shgte Sherman
O TVnnts, Asst Manager.
Metropolitan
OPEN ALL THE TEAR.
Equipment modern. Table
oxcenent. The Leading
Family Hotel in Ever.
Respect Booklet and rate*
upon request.
FRANCIS YARN ALL,
___Manager.
Select Family Hotel on the Bcaeh
THE WELLINGTON A 8 BURY* FA RK
Rooms With bath. Phone 3SS. B. D. Smith.
Asbury Park Official Guide Frea
tnieirUfn. o'"?* h°,eI 11,1 “nd r‘BW '*t>»»«
V*rio£ MUNICIPAL INFOR
MA fION BUFtEAL. 302 Boardwalk.
Atlantic City, N. J.
Best Moderate Price Hotel
ELBERON
nnit„^Flr"l"'.nof, Annex' Tennessee ave nest
B^ch. central: capacity 400. opposlts Prof
rgn.CV5v.t?hbUar?hh.":.,a*,.bT.*.,%,,,e?
iofrwo^t..ownBoo&.rtm; ~
Ocean Grove. N. J
FOUNTAIN HOUSE °" ««• Moa.r
■bowing both places, hotel, and amiiiSSb
Onk Midge, N. J,
SPEND YOUR VACATION A*
Berkshire Valley Park
Oak Ridge, N. J.
Sdga"'?C"rBved°UrBo^"rfa^Cda^
L. D, Phone, 401 Market.
Keansbiarg, N. J.
F'.«h,I'C«.ASS_, b?»rdln*-hous«. excellent
„,2ab f'.iflve, minutes from beach or post
iMablo ”° tr*,n and churcbB,; ,B™« ran
MRS. L. A. PSRRY. Pmprletjr.^