Newspaper Page Text
pf^HOMEcHACnQNDUS
ILg TjifKAm/a ac> CciTHpi jgk
,ff Stt rm- fel
v b il p’ m Ufll Vy jl7
'yJ' I j e= i__ = _j =r _
FASHIONS IN MIRRORS.
THUS says th an observing liuo*
band person*. ” VVhon my wife
awaken* in the morning *he flics
to her mirror and carefully ncru
tin lot* the reflection therein. If she
looks well, *h<* proclaims that her
health 1* perfect and the day la line.
If she fancies she appears fagged, she
declare* the Is 111 and suffarlng."
lan't it ao with most of us? And did
you ever stop to wonder what life
would be without mirrors? One could
easily dispense with the calendar and
make a guess at the days. One can
diet and forego the sweet and paint a
ble delicacies. Wartimes proved to us
that we can heroically exist without
new fashions. Hut deplete the world
of mirrors and where would we he?
That little smudge of atmospheric re
fuge! That queer slant of the hack
hair! That dab of powder that harle
quins one side of the countenunco
while the other side remains hu
manized! The mirror saves Us from
these In the last nick o' time.
Placid pools of water gave Kve her
first glimpse of herself; they were
nature s looking glasses. Wo read in
Pentateuch of mirrors of brass being
used by the Hebrew*. Mirrors of
bronze were In common use among the
yjgyptiiins, Greeks, and Homans, and
Nome of these can he found to this day
In the museums of Europe. Glass mir
rors were first made In Venice In 1300,
but they were not Introduced Into Eng
land until 1A73, which goes to prove
that until that time this world was no
place for a woman
The vit liability of fashions is well
expressed in diCH.-dng klunscc. Take
the long chevai affair, it is strongly
suggestive of vanity, lovely clothes,
•weeping draperies, and plumed coif
furcs. In direct contrast, there Is the
email dressing glass of the eighteenth
century, framed in mahogany and de
signed to stand upon some old time
Puritanical appearing "bureau.” You
will set many of these throughout the
New England states, relics and heir
looms of past generations, representing
a time when it was taken foi granted
that ugliness wua a aafegturd and it
were better to be good than to be beau
tiful, though we can't understand
these days why a woman cannot well
be troth.
Some one luis said that the horizontal
Strange
Weddings.
By the Roadside.
While living with m> father in his
home on a county line I attended about
the stiAngest wedding I )m\e heard of.
A young man had secured a license In
one county and had been married in
another, the mistake being made be
cause the minister who did the job was
new In the town. The couple came in
an automobile past the county line into
the proper territory and were married
beneath a walnut tree by the roadside.
1 paused in my task of driving taupe
the cattle to witness the strange affair.
J. U.
♦ *
Legitimate Prey,
. One day a little old woman appeased
at the parsonage to ho married to an
old man The woman was bent over
ao much one had to stoop to look
Into her face The bi htegi oom was
deaf as a post.
All the time the (stator was making
out the ntcesaary papers the woman
talked and muttered to herself saying.
•* I don't know why that stingy old
man wants to ’ inurrh \. He doesn't
w ant to pay »» *»ik. that s all Make
him pay well, parson lies worth it.
He s got m farm and lots of money
lie’s a mean ti'.ngy old man and he's
deaf and can't hear what I say Uharge
him good, brother ”
The ceremony o\er. the man yield
the customary si fc with the bride still
jawing, he utterly oblivious of it
ail. \ J
A% a Humorous Setting.
The guests were all assembled and
the bride and bridegroom had entered
the parlor to the soft strains of the
time honored wedding march
The mlntvte . hating known the
couple time their ihlklhad. started
nut with the words "Nothing makes
me happier than to join in wedlock two
especially dear friends of mine who
have decided to bear and forbear all
through life, no matter what Mi'la "
At the word Imp fills *' the imp
chair In which a large, fat man wia
•ftting collapsed, and hie fait caused a
humorous srltlrg (o a so'etwt e\ent
A M
rSMtrror& in frames are popular.
mirror first came In with side ringlets,
vulgarly known as corkscrew curls,
and that It disappeared when the tur
ban arrived. It is certain, indeed, that
with there small areas of reflection one
could not see much of oneself. Home
of the 1775 1780 productions measure
not more than eighteen Inches; n mir
ror of half these dimensions would
make h good convenient hand glass
nowadays. They were framed In satin
wood, mahogany, walnut, or satin wood
inlay. Uaually the glass hung be
tween molded uprights placed on a fiat
sole, and not Infrequently It waa at
tached to a foundation formed by a
group of small drawers, used to hold
Jewelry or trinkets.
It Is not In the bed chamber alone
that the mirror Is a worthy mobillary
object. In living room, hall, and draw
ing room It contribute* to beautiful
decorative plans and scheming*. In
the studios we find exquisite reproduc
tions of mirrors done in the French
style, while all manner of beautiful
carved woods, glided or In the natural
color, are utilized for frames of grace
ful loveliness.
Nothing does quite so well as an over
console effect, particularly in the hall,
as a fine, good stylo mirror. Old Vic
torian mirrors are having n great
-vogue, too. at the present moment. In
the grouping of furniture and wall ef
fects they supply a note that nothing
else will contribute quite so well. For
Instance, In a beautiful home we find
a small round table of lino lacquer.
On either side are placed two old Vic
torian chairs, upholstered with damask,
and each with Its attendant footstool.
Hack on the table is placed a mirror,
framed 'ln gilded oak leaves and
flowers, its glittering surface separated
into two parts by a line of floreitt**
and folia go of gold.
Another V Ictoi iun mirror Is convex,
turrnuunted with a gold eagle with lift
ed wings, as If about to take flight it
is placed above an old cupboard of
oak, and is flanked on either side with
Chinese howls, m which red. blue,
green, and golden lights glint and in
termingle.
The present interest In wrought iron
effects has brought along wrought Iron
mirror frames, which are specially suit
able for an outdoor fireplace, but which
can he adapted hn well to indoor use
on mantel or drevser. Home of them
show sconces attached, and many of
them, of delicate design and touched
over with polychrome, are objects of
beauty. A half circular commode of
Hepplewhite design, is surmounted
with a gilt bordered mirror, very high,
with curved top. the aides of which
are supported with figures of cherubs,
holding aloft cornucopias of flowers.
An unusual mirror is diamond
shaped, placed in narrow frame of
ebony, and from it* center projects a
single scone with dangling crystals.
This strange effect is placed in a room
as distinctive us itself, for there are
pale pink marbletzed walls, tall lapis
lazuli pilaster*, a green cornice, and a
black baseboard
An old art. that of painting on glass,
has come to life again recently, and
we see charming mirrored panels thut
fill in bald places in living room or
hall For those who love the futurist's
dreams of art. these mirrors offer fine
Forestry having become such an Im
portant branch of horticulture in both
city and country, the following sugges
tloml on the planting of trees by J. F,
H. Ilelde. gardening expert, will prove
of value to the novice:
" On a mild, rainless day In April the
permanent trees, shrubs, and vines
should t*e planted Have the necessary
pruning of lops and roots done by a
trained horticulturist before the plants
leave the nursery, unions the nursery
man la also doing the planting. The
entire root system must be carefully
protected In transit that It may not
arrive dry Immediately on their ar
rival "heel in" the roots Ihr.t they may
lie kept moist until actual planting
If they have carelessly been allowed
to dry soak them in water an hour or
two before in.si rtln;. them in the
ground.
" Dig a hole for each tree or shrub
three feet In dfiimete- and deep enough
to Insert the plant to u depth siithtly
greater than the previous planting.
It si tiig file Inches clear bel >\v the
fufiy extended root* If the bottom of
such holes Is below the top of stiff
Impermeable clay they must he drained
by means of soil covered rubble
tranche# or the drains leg.ling to lower
giound or to a catch basin
" Haw clay dug out o( the holes
must be kept spurt from the top soil
in older that only well worked, fertile
soil may surround the roots
“ In (he bottom of the prepared hole*
make a Arm bed of throe inches ot
manure, preferably decompose I cover
it with two inches of ioam trim oivay
bruited roofs lo tbs uninjured portion,
and hold the tree or shrub erect at tha
Timely Hint on Planting Trees.
opportunity for the application of gay
colors and bizarre designs. They are
delightful, indeed, but it is with diffi
culty that one finds suitable mobillary
eompanions for them; that is, without
transforming one's room into a scenic
background that might be designed for
a Hakst ballet.
Hmall circular mirrors or oblong mir
rors, in pairs, make effective over
mantel trims, and the old custom of
placing china ornaments before them
Is quaint and piquant, especially in a
100 m In which Victorian inodes pre
vail.
Separate mirrors, for which one has
no special use or place, can be em
ployed for home made, built in dress
ing tables. A lovely old mirror with
lacquered frame has been drafted into
service In this way. The dressing
table consists of a table top and two
drawers and the lower frame Is entire
ly covered with a valance of French
cotton print, in which appear the same
colors ns grace the lacquered frame.
The mirror Is hung flat on the wall
and two till lacquered candle sticks
are placed at either side of It, form
ing balance and giving graceful pro
portions to the complete arrangement.
While speaking of objects of decora
tive value, we would liko to include the
stunning alabaster vases In a variety
of delicate shadings and soft colorings
that are a joy to those who lean to
ward Florentine art. They are utilized
for -amp bases. Special parchment
shades can he made, painted In such
designs as correspond with the con
tour and ornamentation of the vases
themselves. Lamps of Awata ware,
which Is cream colored In tone, resem
ble undecorated S itsuma For these,
Japanese shades mounted on brown
wood are appropriate and beautiful.
Crackle ware Chinese vases are good
for lamp bases, and the woman who
dotes on Chinese rugs will love them.
Black lacquer shades are made with
paneling* of black and gold.
ANSWERS TO INQUIRIES. J
M. \V : Keep to tones of fawn and
cream throughout the house for your
walls and ceilings. The bedrooms may
he cream with flowering paper. Taupe
rugs throughout. I’se cretonne for your
lambrequins in rooms with untlgured
walls; see that the srournl of the ere
tonne Is deep cream or tan. Have
s olid colored overdrapes In rooms with
figured walls. Plain colored rep for the
bed spreads.
* *
K A. O. Pointing your woodwork
old ivory would Improve your dining
room only if you lighten the side walls
also IX you do not intend to change
the dark room walls leave the wood
work as it Is. I'se cream net curtains,
w.th overcurtains of old blue gauze.
+ *
V J. T Tlu> best color for your car
pet would be gun metal gray. Use
blue and grape color In damask bro
catelle or brocade for your table.
* *
M n Varnish remover ran bs
bought at any paint or department
store with full direct lona for remov
ing old surface finish In reflnlshlng
1 should advise you to use walnut stain
rather than paint.
proper height while another dlls in
alternately four inches of well worked
top soil on a thin scattering of manure
till Hie hole Is nearly full
"The plant Is then securely grasped
near the bottom, shaken with short,
vertical jerka to work the soil into the
voids between the roots, nnd again held
erect while the soil is firmly trampled
d, wn within the outer edge of the hole,
taking care not to bruise tne tender
roots slut root filters The hole is tbei.
entirely (Hied with soil and a thin scat
tering of manure.
"After again trampling, the rtepres
sion so made is filled with suttUtcnt
water to puddle the soil around the
roots, after which the depression is
again filled with surface soil to the
general level
"Once established, the serious causes
of unsightly trees and shrubs are In
sects amt fungus diseases which kill
branches and neceoaltate their re
movul; reckless drivers of automobiles
and wagons and (allure to tie stand
Ing horses away from them, gas leaks,
electric light and pofver wires, and the
telephone company's wire men, un
sightly trimming and topping without
the written permission of the estab
lislied authorities, cureless or Incom
prtent pruning, causing ultimate de
cay. finally, mischievous children who
girdle the trees or cut away thetr
hark
" Most of there abuses can be pre
vented and every lover of nature, every
man or woman possessed of neighbor
hood pride, should see to It that trees
and shrubs are not only planted, hut
given a fair chance to thrive and to
adorn the landscape,"
ETIQUETTE
By Elizabeth Van Rensselaer.
WEDDING ANNIVERSARIES.
A WELL known man once said,
"Anniversaries are the mile
stones of our lives. If we do not
stop a moment to place a flower
on each as we pass, we miss every
thing but the cold, hard facts of
reality.” For those people who like to
atop to place more than a flower on
dearly loved days, I submit the fol
lowing list of the various wedding an
niversaries, those numbered by an
asterisk being the ones usually re
membered and celebrated:
-I—Cotton 12 —Silk sad floe
*3—Paper. linen.
3—Leather. 13 —La-*.
4—Fruit £nd flow- 14— Ivory,
ers. *ls—Crystal
•s—Wooden. -20—China
n— Sugar, -25—Silver.
7—Woolen 30—Pearl,
k—lndia rubber. 40 —ftuby.
it—Willow. -50—Gold.
•10—Tin -73—Diamond.
ll—Steel.
D. 13. 8.: Gloves are worn to and
from the theater, but it Is permissible
to remove them during the perform
ance. Since your daughter Is only 18
years old. you are quite right in not
allowing her to attend the theater at
night with a man unchaperoned,
* *
13. I).: At a morning wedding a bride
may wear a tailored suit and hat if she
likes. A corsage bouquet of lavender
and pink sweet peas with an orchid or
two in the center would be effective
with a dark blue suit.
* *
MRS. L. M. G.: Tea and one or two
kinds of sandwiches is enough to serve
at an Informal afternoon “at home.”
Upon receipt of a self-addressed,
stamped envelope I shall be happy to
mall you a list of reliable books on eti
quette.
* ik
H. A. C.: If you feel that you cannot
afford a taxicab ask the young woman
If- she minds going to the theater In
the street car. If she is the right kind
of girl she certainly will not object.
* *
T. V. J. : Probably your employer
meant no harm In asking you out to
luncheon, but whether he Is married
or single, It Is wiser not to accept. To
keep such relations purely business
ones Is the better policy.
* ik
K. A. : The hostesses and guest of
honor at a tea usually wear after
noon dresses and no hats. They stand
near the door to receive the guests
as they arrive, and to say good-by to
them when they depart.
* *
DOLLY: There are many attractive
ways for modem girls to announce
their engagements. Why not invite
ten or twelve of your intimate friends
to luncheon? Then at each guest's
place have a nosegay of spring flowers,
to the stems of which could be tied,
with gay ribbons, your name and that
of your flancA Another pretty method
Is to ask several of your mother's
friends as well as yours to an after
noon tea. Dainty frosted cakes could
he served as part of the refreshments,
and your two names tied to each In
dividual piece with white satin ribbon,
through the knot of which a little
posy could be caught.
BRBHHAfINGS
of the
CHILDREN
Jack had been told that no people
were carried on freight trains; that
freight trains were only for horses and
cows and pigs and chidkens. He and
his sister were watching a passenger
train pull out of their small town sta-
* £ll
tion when a freight pulled up slowly
on the sidles. J»ck looked at Dorothy
solemnly, pointed his Anger at the
freight and confided, “ That's the ani
mal train. Dotty. That's Just for things
a* moos and neighs and cackles "
A. S.
The boys of the neighborhood were
anticipating the time when they could
go Ashing Kverett, noticing his little
sister standing tnside the yard, watch
ing them wistfully through the fenoe.
and listening to their plans without
Joining the conversation, remarked In
an aside to hts companions; " Gee, It
must be tough to be only a girl."
B. M.
My little nephew was suffering with
s cold on Ills chest which gsve his
parents much concern. He submitted
quietly to all remedies until his mother
approaot-r 1 with a warm poultice for
hla chest •• Don't do dat mamma ”
Jamas protested In alarm, "please don't
put dat gravy on met" J. G. R
My little nephew visited us the other
day and was overjoyed to see our In
fant hoy He took hold of the baby's
hand and remarked •• Why. auntie,
what a little hand: 1 didn't think they
made them that small " D. T R.
When Alice came back from hating
h« hair cut she told he» father she
had been to the bobbers " Barbers
you mean." corrected her father. " No.
1 mein bobber* Tou know the man
who bobbed my hair." J 8. C.
practical and Taney cyVeed/e Work
■ ■ ■ Plot i lde • • •
01 non on
\ SO LC AND STITCH FIGHT 1 111
U A WIDE HEM AT TOP- SEAM UP FJG. JET.
FIG I INSERTING THE THE BACK- ADD FINISHING TOUCH
SUPPER. ELASTIC- OF FLOWER TRIMMING
SOLE ’ AT TOR
SLIPPERS MADE OF RIBBON.
Lounging slippers (or bedroom slip
pers, as they are more commonly
called) have reached such heights In
the ready made degree that It be
hooves the lady of wisdom, as well
as the lady of fashion, to make haste to
put her handiwork into practice and
prepale her own dainty footgear.
There are “ mules ” with quilted
satin toes, rose wreathed and fes
tooned; there are chiffon ” slipons,”
with flowers of every shade of the
same material for trimming, and there
are all sorts of gorgeous pairs of rib
boned slippers which are fair beyond
description.
THE COOK BOOK
By Jane Eddington.
THE BRIOCHE, OR FRENCH BUN
THE brioche or French bun Is ex
pensive. It is difficult to make.
It is no more wholesome than
puff pastry and so rich in cal
cries as to be dangerous for the stout
woman, who is likely to like it ex
tremely. The brioche is a case of bak
ing your butter in your bread, and
baked butter is not a particularly de
sirable food, whether in pie crust,
patty shell, or a thousand leaves.
Just the same, it has been the height
of something to have brioches for aft
ernoon teas and receptions, and now
that these can be purchased without a
special order given beforehand their
popularity may increase—yes, has in
creased. I know of but one place where
they are sold over the counter and an
other where they can be ordered
smallest order, two dozen —and in each
case they cost 15 cents apiece straight.
A correspondent recently asked me
how to make Holland rusks. She said,
” My curiosity will kill me if I do not
soon learn.” These two things are not
unrelated. The brioche Is about half
way between the rusk and puff pastry,
but nearer the rusk. You need the
skill required for making egg breads
and the technique of the puff paste
maker to be successful with it, never
theless women do want to know about
how it is made, perhaps just to gratify
their curiosity.
French recipes for this bun in the
French are long, but every step is de
scribed with loving exactness and with
every grace of expression. One of
these is seven pages long, two col
umns to a page. Another is yet longer
and has more pictures. The latter has
the title " La Pate la Brioche,” which
shows that the French speak of the
brioche paste as they speak of the puff
paste and the cream puff paste (choux).
The flrst of these recipes (in a French
cooking journal) starts out thus: “ For
a long time a great number of subscrib
ers have awaited this recipe." The
recipe then presented and the other
French recipes emphasize the fact that
only oat flour should be used in making
brioche, but that makes for another
complication, and I do not believe It Is
the general practice In France to use
this flour for " la brioche.”
The proportions given In this recipe
of the cooking journal are practically
the same as those given by Mrs. Janet
McKenzie Hill in her recipe, to be
found in the book. “ Practical Cooking
and Serving." This is perhaps one of
the best American adaptations of the
recipe, but is as scant in details as
the French recipes mentioned are
prodigal in minutiie. Mrs. Hill uses
this brioche paste for coffee rolls,
brioche buns, brioche with head, and
brioches St. Marc.
* *
Baked in Patty Pans.
As far as my experience goes, the
French bake the brioche bun always
in separate little scalloped patty pans,
which have but recently come into our
stores in quantities. Evidently some
body uses them, and so there must be
an Increasing demand for them out
side of the playhouse kitchen. Mrs.
Hill says put the rolled out buns close
together in a buttered pan. Of course
they are not as pretty baked in that
way.
Baked in larger molds, often the
scalloped ones, these buns are soaked
in a sirup, as are the smaller ones,
which the French flavor unprohibltlon
ally, or the middle is taken out and a
cooked cream put in. etc. The email
brioche is excellent with maple elrup
and whipped cream for a dessert.
Mary Ronald in her " Century Cook
Book" says: ” Brioche is a kind of
light bun mixture much used In
France It has many uses and is
much esteemed. It will not be found
difficult or troublesome to make after
the flrst trial. The paste once made
can be used for plain brioche cakes,
buns, rings, baba, savarlns. fruit tim
bale*. cabinet puddings, etc."
I think this author speaks too op
timistically of brioche paste not being
difficult to make I put a girl Just
about to graduate frojn n four years'
cotireo In domestic science and one
experienced in home bread making to
trying out several recipes, and in no
case did she get real brioche effects, al
though she came nearest to it with
Mra. Hill's recipe. She did not work 1
her paste sufficiently, and besides it is
difficult to bake brioche In our small
and uneven oven*. The cruet must not
be thick nor hard With ao many eggs
we can easily get a thick, dry cruet in
eplte of the butter present.
All these egge required make this
bun something like a popovar. a yeast
popover. but without the Inner
These slippers at flrst glance seem
complicated to such an extent that
the more timid of us are afraid to at
tempt them in the making. But their
looks are belying, and it is the making
of the ribbon slippers that is here de
scribed:
Buy a pair of fleece lined soles the
size of the shoe you wear. Also buy
one and one-half yards of ribbon (the
pair shown above are of pink satin),
three-fourths yard of rose buds (they
can be bought by the yard in the tiny
ribbon leaves and flower, made on a
sort of ribbon chain, and one-half yard
of white elastic one-half inch in width.
Pin your ribbon, which you have di
vacancy. As to the butter, it is my
opinion that we might scant it con
.siderably, and probably use a con
siderable portion of butterine.
As to the working, I believe any
woman attempting this paste would
soon work out her own technique. I
find a twisting of the paste, when the
leaven is worked into it, effective, the
hands working in a sort of alternate
manner on either side, one lower than
the other. But while much working
with the hands is necessary in getting
the eggs and leaven into the paste,
there must be little handling after
that, no breadlike kneading, but rather
the folding over and light punching
with the fingers. It is a spongy thing
and when we have worked in the
flour prescribed Just a wee bit on the
board in any work we do with it is all
that should be used. In rolling It out
it must be handled as little as possible
by the warm hands.
* *
Proportions for Dough.
Mrs. Hill’s recipe is here given be
cause it Is concentrated and she uses
the French method of making a ball
of yeast and flour and dropping it into
tepid water to rise. The French
recipes say take one-fourth of the
flour for this, but the amount required
in her recipe is not quite one-fourth.
Here are her proportions and the direc
tions for making the paste or dough:
“ One pound of flour (four cups), one
fourth teaspoon of salt, one tablespoon
of sugar, ten ounces of butter (one and
one-fourth cups), seven eggs, one cake
of compressed yeast, and one-fourth
cup of warm water.
“ Soften the yeast cake In the water
and stir in flour to make a stiff dough;
knead thoroughly, then drop into a
small saucepan of warm water and
let stand in a temperature of 70 de
grees until doubled in bulk. Put the
rest of the pound of flour into a mix
ing bowl, add the salt, sugar, the butter
softened, but not melted, and four of
the eggs. Mix to a paste, then beat
thoroughly with the hand, adding eggs,
one at a time, until seven in all have
been used: beat until smooth.
“ When the hall of sponge is light
(in fifteen to thirty minutes) remove
from the water with a skimmer and
place in the.center of the egg mixture,
fold the egg mixture over the sponge,
and continue the folding until the two
are thoroughly blended: set aside in a
temperature not higher than 70 de
grees until doubled In bulk; turn on
to a board dredged with flour, pat out,
and fold over several times; let rise a
second time, then repeat the process
and set aside on the ice to become
thoroughly chilled. As the dough Is
rich and not firm unless chilled, it
needs to stand some hours, even over
night, if it is to be shaped readily."
The tireless cooker is one of the best
things in the world In which to set
a bread to rise. This dough we must
place finally on the Ice to make it line
of texture, just as we do a puff paste
dough. If left over night, as most
recipes direct, it should be buttered
over and covered closely like any other
bread. If left in an icebox not well
filled with ice it should be next the
Ice or it will rise.
The finished bun should have a soft
crust and be moist and spongy Inside.
It should be deep canary in color,
without one streak of white or a
splotch of deeper yellow. It is the
working at the time the leaven is
added that will insure perfection of
quality. This blending by skill—
which Is the very flower of work —is
fundamental. It is patience at points
like this, too, as much as skill, pa
tience, and thoroughness of mind, that
count.
In shaping brioche we must take
into consideration that it will rise rap
idly, even after the chilling, and so we
must cut ass small pieces. It is not a
bad plan to take a bit, quickly make
it into a ball, pres* It into the greased
My Most Embarrassing Moment.
Late for Crandpa.
in my home we had a tall, old fash
ioned clock, said to be 100 years old.
that had to be wound every night
by means of a string which let one
big weight down and pulled the other
weight up
One night I was entertaining a
caller. At about 10 o'clock my grand
father came Into the parlor, stood a
minute looking at the clock, slowly
wound it, and then said, " I guess
It's getting late"
Maybe you think this was the last
vided In half (three-fourths yard for
each slipper), in knife plaits around the
entire sole (Fig. 1] and sew it firmly
with a whipping or overstitch. Turn
the top of the ribbon over, gathering
and stitching about one-half inch from
the top, and, before seaming, run
through this hem the elastic (Fig. 2),
sewing the two ends firmly together.
Now seam the ribbon at its Joining
(Fig. 3), which should be In the back,
from top to bottom. Tack the rose
buds where you have stitched the rib
bon, near and around the entire top
of the slipper (Fig. 4).
The ribbon slippers made ih this
way are pretty and most comfortable.
pan, and bake it, in order to test the
paste, oven, the amount to use, etc.
Mrs. Hill's recipe will easily make two
dozen buns of the 15 cent size. You
see, then, that these from the baker
would cost $3.60, while the raw mate
rial would cost just about 60 cents.
* *
Brioche with a Head.
From my own experience 1 judge it
to he a bit difficult to make the typ
ical and perfect French bun with a
head. The French recipes give pic
tures and go into great detail as to how
this is done. As it does not improve
the flavor in the slightest, and as
pretty things with the simple oval head
may be baked in patty pans, perhaps
the beginner will be content to make
them thus.
By the way, this paste is so soft that
portions of it may be put into small
greased muffin tins and baked without
any manipulation when it is first made,
not after the icing.
It is essential that it should not
contain one lump, as it will if the
flour and butter are not first chopped
and then rubbed together so that they
will be broken up into crumbles the
size of fine hominy. Then add the eggs
and work with the hands. Rrobably it
will do no harm to beat the eggs, but
no expert would, and the work may,
perhaps, be more thoroughly done if
they are not beaten.
As to the making of brioche with a
head, here is Mrs. Hill's description of
how to do it:
" Divide the chilled brioche into two
pieces, one a fourth as large as the
other. Shape the larger piece into a
round and with the rolling pin flatten
evenly to fit the baking pan. Make an
open place in the center and gash the
dough in four or five places on the in
ner edge, after placing it in the but
tered pan; form the small piece into a
ball, then with the floured hand roll on
the board, giving it the shape of a
pear; set the pointed end in the center
of the pan and brush over the whole
with the yolk of egg beaten with a
little tnilk; when light bake about fifty
minutes in a slow oven; then brush
over with sugar dissolved in a little
milk. Serve hot or cold with coffee
for breakfast. Break in portions with
the fingers or a silver fork. Or serve
hot with rich sirup flavored with rum
or wine, or with fruit compote, for the
sweet dish at luncheon or dinner.
Of course Mrs. Hill is following quite
exactly the French in using the rum,
but they more frequently make Lhe
little buns, also with a head, than these
large pan sizes. You may buy them
in the patisseries in Paris from a large
pan in which there is the rum flavored
sirup or dry.
$ $
Keeps on Ice.
The French advise that the brioche
paste be kneaded on a towel. A piece
of white paper toweling does well and
saves our bread board from the grease
that might, if not completely washed
out, spoil it.
Properly guurded and cared for. this
paste may be kept for two or three
days on the ice. then, as one of the
French recipes says. " One can make
all sorts of brioches—crowns, brioches
with a head, brioche moussellne, little
brioches, etc. I think we would always
find the little brioches or buns the
thing we would ifke best. Some of the
adaptations are called coffee cakes, but
'they are not of the German coffee cake
type.
Crisp, tender, good hot or cold;
dainty, palatable but shockingly rich
and equal to pig fattening corn as food,
the brioche has nevertheless contribut
ed much to gay eating, and so to the
gayety of nations long before the un
gay league of nations threatened our
peace of mind. As cooks they will tax
our sktll nearly to the utmost. As so
phisticated caters we shall at least
wsnt to eat brioche once.
call my friend made, but he Is my
hurhand now and always says It ukes
more than a hint to scare him
M M.
S' S'
Just Lift* Andy.
We had Just arrived. We had to cross
town In a street car at the crowded
hour, and we were laden with baggage
My husband, whose name is not Andy,
forged ahead to the front of the car.
leaving mo struggling far in the rear.
He suddenly epled a seat. "O. Min'”
he shouted. Every one but ourselves
-aw the Joke. V. Y.