nigh Grades That Will Cost the Fair
Consumer's Admirer Fifty
Cents Per llonthfnl.
GROWTH OF A NOVEL BUSINESS.
One Man Started With a Block Worth
Twentj Dollars and Xow Leads
the Metropolitan Trade.
iFPETITE FOR SWEETS IXCEEASOG.
,Hit for Mothers TYLo Prefer to Mute the Delicacies
the. Little Ones Loie.
;COR&r.SPOXDEKCX Or THr DISPATCH.
New York, Dec. 5.
- T is indeed sweets
to the sweet! Let
nobody but women
read this. Dear me!
What a lot of pretty
things are made and
et aside for women
kind! All of these
lovely Broadway
stores that are and
are to corner nearly.
The whole world is
ransacked to amuse
and beautify the
sometimes gentler
sex.
Here is this great
retail candy establishment the opening of
uliich on Monday last Eet young feminine
New York wild. Thee enterprising cater
ers to the sweet tooth actually took a whole
reason abroad in the study of the prettiest
and mo-t artistic designs for th; fitting up
of their tew store and the result is that
10.000 joung misses have ironounced it
"just too sweet for anything." This "open
ice" was the greatest novelty of all. The
firm ent out engraved invitations only to
the mi'ves of New York. Poes a woman
lose her taste for 6weets after marriage?
Anyhow, that crowd was an actual curiosity
of loveliness and millinery. jradam Sarah
Bernhardt declared it excelled in these any
thing the had seen in her dear Paris. And
s.s for the six-story establishment, it is a
beauteous confection in itself.
A Delightful Fairyland.
Curious to see what pleases the women of
New York I stepped inside for a moment
My tastes do not run to confectionery. I
never eat candy seldom cake. But I found
when I left that I had been there three
hours. The place was a dream a veritable
J'hirylacd of color and carving and candy,
and the half a hundred pretty eirls in uni
form dresses aud dainty French caps who
i-crve the fashion of New York only need
the traditional ballet iriil's wings to make
the scene compile. "Who ever thinks, of
genius in connection w ith the candy business-.
And jet there is something like
genius in this artistic whole.
Yes; and something like money, also.
Fifteen thousand a jear rent and forty
thousand for fixtures. How many sticks of
andy at 1 cent each must be sold to pay
that and the running expenses? You
tee 1 always think of cuidv as in
A Profanonal Pull.
rticks. But, bless uu, there is no
tienny stick candy about this business.
folly cents a pound is the cheapest and S5 a
pound is the highest. Think of SIO for a
box of candy you cirls who get 5o a week.
And vet the vouiiir chief proprietor of this
establishment tells me if the manufacture
of still liner qualities of caudv were possi
ble it could be -old as high as 510 .-. pound
ISHoSu cent- a mouthlul according to the
melting capacity ot jour mouth.
AH Grown Trom Twenty Dollars.
No wonder ibis vonng man who six years
ag had a lit!!-- cjndy shop in Brooklyn
Mucked for S'0 i., now a rich man with a
wholesale and manufacturing house that
rut. U.H) hinds and this finest retail estab
tcem in the Burls.
'fn my sit iejrs experience," said he,
! hr.vc touched ctery trraie of the candy
Jrasinrsi, 'Within the last three years sev
eral large cs:?Hishnicnts have started up
aind seem to be doing well, while my trade
has iiicrca-ed -early so rapidly that -e
can't keep up with the demand. There is
& m:irh candj sold by one house now as
was sold in all New York a dozen vears ago.
J don't know w hy it is or where it is going
to stop. Perhaps it is because the better
rra make things the more people want
them. The one branch of chocolate has
lec carried to a high state of perfection.
We do not put out cheap candies of anv
kind, thouzh there is a very large anil
profitable business in that You will notice
that in this finer candy trade 'good form'
goes lr considerable. Tasty packets of
tulf'sell more readily than the same candv
i-cooited out ot a case." "We expose compara
tivelj linle of n:r stock. "What the ladies
liko eic bon-!.o:s, amj I will sav for the
general gnwth of public taste for the
bautilui that the more artistically ladies
are sened the better for us. "We have
spared no expense, as you can see, in the
decorative art to give our gentle cup tomers
Jlas3r.t surroundings. Nothing is too good
or New York women. Nothing can be
made good enough for them. The price is
nothing, if they wantanything."
The Cnn'Ij Man's mel Idea.
There is more sound philosophy in this
enterprising candy man's talk than l.c
would give himself credit for. Ho is af
flicted with ideas. One of these he has
crystallized in the form of a novel store
front. There are no shoiv windows. The
whole front is a lobby open to and on a
level with the walk, "in thecenterof this
lo'ibv is a l.irg" oal glass case with bronze
cupola. L'p .uto this case from the base
ment rises an elevator. On the elevator is
apagoda-hke arrangement of shelves to
display wudies. You go down Broadway
and look in the case in a few minutes you
happen o return there is an entirely new
2nd elaborate arrangement within. The
mysterious disappearing elevator has done
the business. It changes every half hour.
This scheme knocks the ordinary show
window that can be changed but once a day
tiil.
Another novel idea. On the second floor
is what is termed the "cocoa loom," where
dight lunch is terved. Immediately over
the Broad war front is an open space corre
sponding to the entrance lobby an Italian
Joggia exquisitely decorated with Venetian
glass mosiic where ladies may sit on rum
mer afteriio.n and sip their tea or cocoa as
liicyluok down on busy Broadway. The
whole front of this floor can be thrown open
to the street. There are curious little cres-'
cent-haped cccoa tables with one end fit
ting agjmst the wall where fixtures re
eeie an i-rn for tea, or cofiee or cocoa. A
pretty girl stands in the hollow of the cres
cent, her back to the wall, and can serve
fST JSP
four or five customers at once without exer
tion. Gracefnl Silver Eiffel Tower.
Another novelty downstairs on the main
store floor is the substitution of light, grace
ful silver .Eiflel towers about three feet hieh
lor tiie conventional graveyard soda water.
marbles. A man w ho had the courage to do
that ought to pet a Government medal.
There are six or eight ot these slender silver
towers ornamenting the rear hard wood
counter. Not a bit of marble, not a glass
or sickening syrup bottle in sight. The
coolers are below, the glass washers are
below, the nasty looking syrups are out of
sight. Nothingbul the slender silver tower
and the visible tube ri-ing half way up its
middle.
The decorative artist who carried out the
ideas of his employer in the various ap
pointments of this place got eflects worthy
of the engraver. The rear stairway from
the ground floor, lighted by a broad concave
sweep of opaque leaded glass, is an artistic
creation that appeals to the refined eye at
once upon entennc the house. The second
thought is the Italian sideboard, tastefully
carved and paneled, that rises to the ceiling
on your right, reflecting in its great mirror
the lovely fireplace and it mosaic filled
mantel of carved ouk opposite.
A Dream at Mantel.
This mantel is a superb piece of work.
Its main projection is eight feet from the
floor and the space beneath usually tiled up
is laid with old blue Venetian mosaic, in
the center of which and a little above the
fireplace proper is a quaint clock. The
effect is massive and princely. The eye can
scarcely measure it at first sisht it is a
picture' that grows. It is not only a work
of art, but its beauty is creatly enhanced
by the fact that the walls of the room are
disfigured by neither counter nor shelf nor
picture. Tne double counters run down the
middle like two long banqueting tables and
the customer moves to and fro next to the
walK The lovely oak wainscoting in the
Italian renaissance and the frescoed walls
can stand criticism w ithout further accesso
ries of art.
The rarest quality of the whole is that it
is not overdone a fault that applies to
much artistic work of N ew York. There is
a subdued tone, a quiet, solid effect in
creased by the few elaborate detail". Simi
lar, but more delicate, results are obtained
in tin cocoa room and in the ladies' parlor
above it. The latter is finished in Japanese
style, the wood in ivory white and the
walls a delicate cream. It is as dainty as a
canarv's nest. Really, !t seemed quite sac
riligious for a great big. fat, beefy-looking
man in a chinchilla overcoat and slonched
hat to be walking through this fancy sales
room. OiAKLrs Theodore Mueeax.
CANDIES FOR THE HOME.
X More Domestic and a More Pleasing
FIctnre of Sweet-Maklne IIow the tit
tle Onci Enjoy tho Process Old-TImo
Customs Receipts by Margery Daw.
rWItlTTMf FOR THE DISrATCH.t
Tt would not seem Christmas to the little
people without candy, any more than it
would without dolls, and even older ones
would share the same feeling if something
sweet were missing. There are many
pretty ways of serving bonbons with the
Christmas dinner. Pretty dishes filled
with them can be placed upon the table.
Dainty bags of various colored silks, with
sprays of flowers painted upon them and
filled with bonbons," eiiher with dinner card
attached or name painted upon them, are
pleasing souenirs.
The variety of candies that can be made
at home is infinite as to color, hape and
flavor. The purity and cheapness of these
manufactures are worthy of. consideration,
also. Besides, all the delight of the
children in watching mamma make the
delicious bits is ;l pleasure too great to be
denied the little consumers. In the olden
time a paper bag filled with candies was
suspended in the doorway. In turn, the
young people were blindfolded, a long
stick placed in their hands, and, after being
turned around, they struck at the bag.
Some oi.e was sure to succeed in breaking
the paper bag before long, and then what a
scramble there was for candy.
A Christmas pie is a welcome surprise
when it appears upon the table. To make
this pie, take a large wooden bowl or tin
pan, cover it in an artistic manner with
white or colored paper: fill it with bran, in
which are hidden small packages of candy,
marked with the name of the person for
whom it is intended. Or each one may
draw the first that comes to his hand.
I will give a few recipes for Christmas
candies easily made at home.
French Vanilla Cream.
Break Into a bowl the white of one or
more eggs, as is lequiied by the quantity
j on wish to mike, ii'iil add to it an equal
quantity ot cold water; then stir in the
finest powdered or coi::ecioner suar un
til it is stilt enough to mold into shape with
tho tlngcis. Flavor with vanilla to taste.
After it is formed into balls, cubes or
lozenges place upon plates to dry. Candies
made without eookinzaie not as pood the
first Unv. This cream is the foundation of
all the Fiench creams.
Xut Creams.
Chop almonds, hickory nuts, butternuts
or English walnuts, quite tine, il.jko the
Fiench cream, and before adding all the
sugar while the cream is still quite 'oft, stir
into it the nuts, and the form into balls.bais
or squaies. Three or four kinds ot nuts
may be mixed together.
Maple &ngar Creams.
Grate maplo i-i-trar. mix it In quantities to
suit the taste, with French cream, adding
enough confectioners' susar to mold into
any shape desired. Walnut creams aie
sometimes mado with maple sugar, and are
delicious.
Oranjje Drops.
Grate the rind of one orange and squeeze
the juice, taking caie to reject the seeds.
Add to this a pinch of tartaric acid; stir in
confectioners' suirar until It is stilf enousli
to form into small balls the size of a small
marble. These aie delicious.
Stirred Cream "Walnnts.
Take two cnpfuls of sugar, two-thirds of a
cupful of boiling walev, and one-h.ilf salt
teaspoonful of cream of tartar. Boil until
it threads, cool slisrhtly and beat until it be
gins to thicken. Stir in chopped walnuts
and drop on tins.
Peanut Nonjrat.
Shell the pesnuts, removo the skin, and
bieak into small pieces, or not, as preterred.
Take two cups of conlectioners" sugar and
one cup of the peanuts. I'nt the siuar in a
saucepan, and as soon as dissolved tluow
into it tho nats, stirring rapidly. Pour
quickly into a buttered pan and press inton
flat cake with : buttered knite, as it cools
i ery quickly.
Spiced Chocolate.
T.tke two cupfuls of brow n sugar, one-half
cupful tif grated chocolate, one-half cupful
of water, and a small piece of butter. Add
spice to taste. r.oil these ingredients, and
when nearly done test by dropping a little
into cold water. Pour into buttered pans
when done and mark in squares.
Marary's 3Iolasscs Candy.
Take two cnpfuls of molasses, one cupful
of Mmar. a piece oi butter the size of a. small
ORir. and one tablcspoonfiil of gljcciine.
Put these Ingredients into a kettle and boil
hard 20 or EO minutes: when boiled thick,
drop :i lew drops in water, nod If thedrop3
retain their s-hape and rue brittle, it is done;
ilo not boil too much. Have pans or platters
well butteied.nnu jnst before the candy is
poured into them stir in one-half teaspoon
tul of cream of tartar or soda. If flavorins
Is desired, dr-p tho flavoring on the top as it
begins to cool, and when it is pulled the
whole will he ttuvoied. Pall it until as white
as desired, and tew into sticks aud cut
with shears. This recipe is unsurpassed.
M.M'.Giir.v Daw.
For the Children.
Our rcadera will notice the advertisements
in these columns of Chamberlain & Co.,
Des Jloincs, Iowa. From personal exper
ience we can say that Chamberlain's Cough
llemedy has broken up bad colds for our
children and we are acquainted with manv
mothers in Centerville who would not be
without it in the house for a good many
times its cost and are recommending it
every day. Cent erville (S. B.) Chronicle
and Index. 50 cent and ?1 bottles for'fcale
by druggists. vsu
Portralti tor tho Holidays
Order now. A handsome SxlO frame with
every doz. cabinet photos. Also cravons at
special low prices. Lies' Studio,
MWb'J 10 and 12 Sixth st
LITTLE GIRLS' GOWNS.
The Toke and Guimpe and Konnd Waists
Still Popular A Novelty In Kibbon
Dresses for Dancing and for rnrtles
A Taris Coat of Figured Camel'i
Hair.
fWISITTEt FOB THE DISPATCH.
ITTIiE girls gowns
arc still dominated
by the yoke, guimpe
full straight sleeve
confined at the waist,
round waists and
gathered skirts. The
waists are not quite
c dinrt. as thev were.
'rl'' and the skirts reach
the top of the shoes,and are simply hemmed.
Much use is made of black velvet ribbon,
notably for neck bands aud belts; consider
able variety is got by shirrings. and Irish
point lace is liked to lay over light yokes,
and of cuffs'.
A pretty gown for a child of 4 years is of
A Rilibon Waist.
pale gray cashmere, shirred onto a black
velvet poke. The shirring is continued
down to form the waist, and through
it are run lines of black velvet rib
bon. The back has a "Watteau fold,
which extends to the neck. Black satin
ribbon is plaited into a ruche about the
throat and ties behind in long loops. A
collar of Irish point is gathered under the
ruche and falls over the yoke. The sleeves
are full, and are shirred at the wrist.
The ribbon waist is a novelty. Five
inch ribbon may be used for it. One width
goes straight round, and forms a bodice, to
which the skirt is gathered. The rest of
the design may be as the fancy dictates.
One idea is to cover the ribbon in front,
fold it on the shoulders and let it pass,
folded, down the back, to meet at the bot
tom of the waist to be tied there into aknot
with ends. These waists are worn with
wool skirts, over white sguimpes. Another
model has a skirt of pale blue crepon, with
a straight bodice made of moire ribbon of
the same color, to which narrow ribbons are
attached and tie over the shoulder.
For girls a little older, yokes and cuffs
are made of light colored silk, and over
laid with white lace. Thus a gown of
dark green cimei's-hair has the yoke
and cuffs of ecru silk overlaid with lace.
Velvet ribbon passes in three rows round
A Piciureviue Handkerchief.
the waist and is tied in loops behind. An
other ot mushroom-colored ladies-cloth has
yoke and cuffs of pink moire. The lace is
gathered round the neck and covers the
yoke as a ruffle. Lace is gathered also
over the armhole, to form caps. The neck
band and belt are of black velvet, and
there are velvet bows.on the shoulders. It
should be observed that dresses of this form
are in better taste when the yoke is of
heaviertorat least darker material than
the bodice and skirt Velvet yokes will be
far more elegant, and it should be remem
bered that taste requires the bodice to be
supported over the shoulders, if it is only
by a simulation of ribbon ties.
A variation from yokes gives a wide
handkerchief or cape, made of colored
linen and edged with embroidery. As
these can be removed and laundered, the
model is a good one for school gowns. The
sleeves may he of linen also, and may be
detachable. An agreeable combination is a
skirt and waist qt camel's hair plaid in
broken green and browns, with cape and
sleeves of pink and white striped linen, or
iie:ivv cotton.
Shirt-waists of colored silk are provided
for girls of from 10 to 13 years old, to be
worn under sleeveless jackets. They are
gathered into a belt which has a side plait
ing set on its loner edge, and is
worn on the outside, A side plait
ing is round the neck .and down the
front. They are buttoned behind. The
A I'oice Coat.
sleeves are full and gathered into a cuff.
The jacket is cut low around the neck and
falls apart in front; is fitted behind and ex.
tends some inches below the waist, and is
slashed. A pretty combination would be a
skirt of dark plaid, a plain jacket, of the
Erevailing color in the plaid, and a scarlet
louse.
For dancing dresses white is most in favor.
dskitif ,'.mW
WMn
Hand embroidered muslins are hemmed on
the bottom, have a short puff sleeve and
low, round neck, finished with a fall of em
broidery. The inch-w ide belt may be of in
sertion and have a colored ribbon set under,
which is tied in long loops at the back.
Lutestring ribbon may be run through the
binding of the neck and sleeves also, and be
tied in loops where it emerges. These
dresses are w orn over long sleeved guimpes
of solid embroidery.
Other paitv dresses are of tnlle in white,
with colored dots, worn over colored slips.
Cream-white, and colored, china silks are
used also, and colored crepons over white
guimpes.
Cloaks for small girls are commonly made
with a short, plain waist, a skirt gathered
or plaited on, and cape. The materials are
camel's hair, cheviot and elothj and the
trimming is mostly fur. A beautiful model
is of old rose camel's hair, double-breasted
and fastened with pearl buttons. Over this
is a deep cape of white lamb's wooL The
hat to go with this should be a cap of old
rose velvet, with pale green satin ribbon
and white tips.
A novelty is a coat, of Paris origin, in
fieured camel's hair, of two shades of
brown, with black astrakhan trimming.
It is box-plaited from the neck down. A
wide V belt of brown velvet confines the
plaits in the back; a flaring collar of astra
khan narrows in front to a mere roll and
passes down the arm seams of the front; the
lull sleeves are confined at the elbow by a
lfPS'
fill
A Paris Coat and Hat.
Y of the velvet, and are gathered into astra
khan bands.
The Russian coat is new. It is loose,
double-breasted, and confined by a belt
Girls larger than 8 years wear double
breasted cape coats. They are popularly
edged with gold cord and furnished with
brass buttons.
The newest headwear for girls yonnger
than 9, is a bonnet, though the large, soft
felts are still in use. One of the latest bon
net designs has a shirred rim. bordered with
fur, and a soft cap crown shirred to a discin
the back. It should be of velvet, trimmed
with satin ribbon. All hats for children
have strings. Older girls wear large soft
felts, trimmed with velvets and wings, for
dress occasions, and saiiors for school.
Ada BACitE-CoNE.
CAN POWDER IK PUBLIC
And No One Will Be the Wiser if Ton TJse
the Bight Appliance.
IWRITTEIJ tOB TIIE DISPATCH.!
"WOMAN" t o - d a 7
makes no more secret
of the fact that she
dusts her face off with
powder'than she docs
of the fact that she
washes her face. So
far from dissembling
it?, the matter, she often
carries her j wder-puff about with her and
wields it frankly and freely in the face of
unpowdered man.
A certain young woman has an ingenions
pocket-piece which makes this performance
the deftest, simplest thing in all the world.
It can be carried on right under the eyes of
mankind without his being a bit the wiser,
unless he is shrewder than he has any busi
ness to be. It is a pocket-bag
made of a bit of thin chamois,
eight inches long and three and
The Powder Bag Done.
a half broad. The first thing she did after
she cut it out was to fold it to the length
into four equal parts. Then she took a tiny
bodkin and pierced the lowest fourth part
full of little holes. On the second fourth
part she laid a thin bit of cotton wool, and
dusted face powder thickly all over it; then
another laver of wool just a3 thin as she
could handle it, and more powder dusted
over that. Then she folded up the pierced
fourth over the wool and riowder, making a
small pocket, and sewed it tightly every
where. Then she bound the whole piece
about with narrow blue ribbon, and folded
the upper half quite around the lower, and
sewed blue ribbon ties to hold it together.
P0LI8HIBG A STAINED FLOOR.
Only a little Trouble to Do It and the
Itesult Is Highly Satisfactory.
IWBITTEN FOR THE DISPATCH.
A highly polished floor is effective. Be
yond its artistic value it is economical. The
secret is not hard to find. A tin of wax and
a little system are the essentials. Do not
be induced to use oil, as less trouble. In
reality it is more. The oil will cling and
every atom of dust with it, No amount of
polishing will carry off this evil eflect of
oil.
First have the floor washed with soda and
hot water, then apply the soft wax lightly
and evenly, rubbing with the grain. If you
cannot aflord a regular polisher, have a flat
iron covered with an old pieee,of carpet, a
mop handle tied on (to chviate stooping)
and that weight thoroughly rubbed on
your floor will make it shine like a mirror.
Once every day or two, instead of sweep
ing, have any dust taken up by a soft cloth
wound round the broom, then the weight
applied, and this will last months. Should
there be any scratches from the moving of
furniture, or stain of any sort, there will be
ample wax in the boxto nib lightly over
the injured place. It will rub in so smooth
and dry that the whitest garment will not
be soiled in passing over it, and its decora
tive effect in the room is hy no means its
least recommendation.
The Public
Invited to call and examine the safe deposit
department, German National Bank, wood
street and Sixth avenue. Information con
cerning the renting of boxes and deposit of
valuables cheerfully given. su
A
4&"'s t vtiv J
s, 5V ''JSS
"n s! -r?r
FROM A SELF-MADE COOK.
Octave Thanet Tells How She Xearned
Through Bitter Experience Some Little
Things She Discovered How to Cure a
Sick Mayonnaise Dresslnc Art or Egg-Bo-ting.
WP.ITTEl. FOR TOE DISPATCH.
HE writer of the fol
lowing recipes and
bits of advice to cooks
is a Eelf-made cook
who has been-thrown
on her own resources
in a country where
trained cooks are not,
although possibly they
were, and whohas been
obliged to learn the
theory of cookery by
its practice. In many cases she has discov
ered how to do it, only by discovering, first,
every way how not to do itl And although
she has had advantages, has met famous
cooks and been treated with distinguished
kindness by the chefs and the cooks of genius
employed in the families of her friends, and
has thus picked up much for which she is
grateful, the most enduring and useful help
that she has received has come out of tribu
lation and personal experiment.
The recipes that she will give, have all
been tested by herself, the advice that sho
offers has proved its value first to her. She
can tell how bread will surely be spoiled by
actual relation of facts, and will give only
those means of escape from destruction that
the has used to escape herself. It is not as
an artist or teacher, but as a comrade.that
she would speak. And she will always be
glad to supplement these public talks by
any private information that she can give.
Letters addressed to her in care of the
editor of The Dispatch will receive
prompt attention.
To Renew Curdled Mnyonn.iUo Dressing.
Usually, all directions for the making of
mayonnaise, are explicit in requiring the
oil to be added, "drop by drop," and the
white of the eeg to be most carefully
separated; but none of them say anything
about what should be done if mayonnaise
goes wrong; it is treated like a sin past re
pentance. Mayonnaise goes wrong, because the oil is
put in too fast for the egg, or else becati60
there is too much oil for the egg. In the
first case its conduct is familiar to most
cooks; it shows an oily mass above an un
wholesome looking deposit of egg: it grows
stringier aud slimier the more it is beaten;
instead of a beautiful cream-colored dough,
which can be reduced to any consistency,
one has a nauseous, bright yellow fluid, a
sight to make tear! In the second case the
conduct of the dressing is different and of a
painful deceit. It will, generally, harden
and grow light in a satisfactory manner, and
the cook puts it away to cool, well content;
but when she conies to mix the salad lo, a
curdled custard that is hopeless!
Not au Incurable Disease.
At least nine out of ten cooks call It
hopeless and throw it away. Iteally, in
neither case is there any need of despair
only for egg! Since egg is needed, since
lack of egg or too mneh liaste with egg has
made the trouble, nothing is easier than to
simply supply egi. "Where the egg has not
had time to blend with the oil, often one
miy mend matters by pouring off the oil
above, and then, after beating the deposit
left in the bowl with an egg-beater, adding
the oil, drop by drop, as at first. In about
seven out of ten caes this will make your
dressing all you could ask: but if the dress
ing should not thicken, that shows that you
need more egg. Add an extra yolk only
one. Do not'ndd it to the sorrowful dress
ing; add the dressing, just as it is, drop by
drop, at first, then a spoonful at a time to
the egg. This never fails.
One. should not have too much egg for the
oil. Delmonico uses one yolk to a pint of
oil; and I have found the proportion to hold.
It is best to put in the vinegar and oil
alternately, and a drop of ice water, now
and then, "is an improvement. Mayonnaise
should begin to thicken at once, and bleach
as the vinegar and water are added. Both
make it lighter colored, and both should be
put in with miserly care.
Accomplishment ot the Egg-Heater.
I am perfectly aware that one out of five
ot my readers "has discovered the accom
plishment ot egg beating, and value3 it as
it deserves; but there are the other four.
I make the estimate from actual inquiry.
Do you know that in nine times out of ten,
if your custard or your soup curdles, if
vour sauce or vour thick soup or your gravy
lumps, if your gelatine-stiffened cream
thickens unevenly, all you need to do is to
give the egg-beater a chance to work? In a
few minutes the soup, the gravy, the
custard, the ereani will be of a ravishing
texture. Try it. Don't scold the cook, or
the stove, of the eggs, or the milk; whip
the thing well. A few whirls of the wires
will surprise you.
To fulfill its mission as the champion of
economy in the kitchen, an escalop should
have a perfectly concocted sauce and the
finest quality of bread crumbs. It should
also this is important! be made by a per
son of taste. Any odd bits can be made
into a delicious escalop. Any farmer's
wife, out of the carcasses of fowls which she
often throws nway or else turns into the
soup pot to make a weak and insipid broth
misnamed chicken soup can have a dish
for au epicure.
Utilizing Bits of Chicken.
She can make a white soup, flavor it with
onion and parsley, stir up the bits of
chicken that come off the bones, pour it into
an earthen dish, sprinkle bread crumbs on
top, scatter melted butter over the bread
crumbs, then bake in the oven until the
crumbs are brown. The bones of the fowls
will make the stock for the white sauce.
In town a third part of mushrooms is avail
able, and makes the dish more toothsome.
Wine may be added or not, according to
taste.
I have 6een a very delightful escalop made
out of a cold bit of fish that did not look
useful for the entertainment of man or beast.
A white sauce, a little onion, a little cream,
a whifl of lemon, a glass of wine, the
mixture poured into any kind of shells or
dish, aud behold an entree lit for any occa
sion! Cold salt mackerel makes an excellent
escalop. Bits of beef from the bone that is
left of a roast, if cut into neat dice and put
into a tomato sauce and covered with bread
crumbs, make a very palatable side dish. It
is not necessary to" give proportions; take
what meat you'have (a cupful of meat to a
pint of sauce is a fair proportion), make
your sauce out of anything that j-ou have,
dark sauce with dark meat, white sauce
with white meat.
A Favorite Delmonico Dish.
There are innumerable vegetable as well
as meat escalops. Sauce, solids in small
pieces, and bread crumbs are the only neces
sary ingredients. Onions, sliced orwole
(when very small), with a white sauce,
make a good escalop. Potatoes cut into
small pieces, with shalots or minced onion,
parsley and a white sauce, have for years
been a favorite Delmonico dish. Cheese is
grated over the bread crumbs on top of this
escalop, but many people prefer to oiuit it.
Tomatoes, thickened with bread crumbs,
stewed and flavored with curry powder,
make one kind of tomato escalop; raw
tomatoes, jcut in slices dusted with salt,
pepper, curry or parsley, and bits of butter,
sugared and covered with bread crumbs,
then baked in a moderate oven, and, five
minutes before they are tender (it will take
froji half to one" hour, according to the
depth of the layers in the dish), cover with
an inch of whipped cream, then in five
minutes taken out, make a ,more fanciful
and very palatable escalop.
But of making escalops there is no end.
And if the reader will but once set her
wits to work." not to make some particular
escalop set down in her recipe book, but to
use whatever bits she finds in her pantry,
she will be amazed at her own success, and
her family will rise up to call her blessed.
Her cook, also, will praise her.
Octave Thakzt,
BOME FACTS FOB THE COOKS.
Kllice Serena Throws Out Some Helps to
Tonnir Housekeepers.
tWTJTTEX FOlt THE DISPATCH.
Pure olive oil is the best of all frying
media; but if this is not available the light
colored dripping of roast beef and the top
pot or fat taken off broth may be used with
good results. Beef suet is also ued for
frying purposes. It should be chopped
fine and melted down on a slow fire without
scorching. "When the bottom of the pan
can be seen through the snet, it is suffi
ciently melted. The temperature of the
frying bath may be tested by the ordinary
cook's method that of throwing into it a
piece of bread about the size of a nut. If
it frizzles and produces large bubbles of
steam the full temperature ot frying in the
hottest of fat is reached. For flow frying
it should frizle slightly and give out small
steam bubbles.
Mushrooms and truffles are highly prized
bv the best cooks for the fine flavor they
give to the dishes in which they are used.
Truffles predominate in many sauces and'
ragouts, and for stuffing tnrkevs and pheasi
ants they are unsurpassed. "When truffles
are to be served as a separate dish, their
delicacy depends upon the manner in which
they aire cooked. They are at their best
when simply steamed for an hour.
"At a feast," says Theodore Child ou
table service, "the guest and his comfort
should be first considered, and the guest
should never he made the slave of the orna-.
ments and accessories of the table." For
lighting a dinner table, to his mind, there
remains but one illumination, namely, can
dles"placed on the table itself in handsome
flambeau v and on the walls in sconces. He
further adds that at the Kothschild houses
in Paris the dinners are served by candle
light, and that if the viands anil wines were
as fine a3 their candlesticks, their dinners
would he perfect.
licserve the water in which the green
peas have been boiled. Add to it some well
reduced stock, or some of Liebig's extract,
atfd at onte a delicious soup is produced.
The French never throw away the wateHn
which vegetables have been cooked. "With
proper seasoning they convert it into a
palatable, wholesome and economical
pat age or food.
Sauer-kraut, regarded as a staple food
among millions of highly intelligent people,
is a dish not to be despised when served
piping hot, bristling with sausages, and
crowned with a piece of good, sweet'bacon.
Oatmeal porridge made some days before
eating, and then warmed up when required,
is said to be more digestible than newly
made porridge. It should be kept in a
closed jar.
Hints for the Kitchen.
EcDDHfos should be baked slowly or boned
rapidly.
Cake Is good and wholesome when tt la
plain and simple.
Practice is the only master of whom to
learn salad making.
Asoex cake served with custard sauce
makes a delicate pudding.
Fob all frying pnrposes the pan must be
thoroughly hot before using. '
In making tea, all the water necessary
should be poured on at the first drawing.
Iy huying canned fruits it ahould'be ob
served that the ends of the cans are con
cave. Vfazy about to scald milk wet the sauce
pan with cold water to prevent the milk from
scorching.
I'eesh meat after beginning to sour, will
sweeten if placed out of doors In the cool
over night.
To preserve tomato catsup and Improve
Its flavor add a tablespoonlnl of brandy to
each bottle.
Commox salt will generally attract water,
and tbuj become damp. It should be kept
in a warm, dry place, well covered.
The frying bath has reached the required
temperature when a peenliar hissing sound.
Is produced by allowing a drop of water to
fall into it.
Is mixing omelets two general rules
should never be forgotten. One is never to
use more than eight eggs for any one
omelet; another rnle.not to beat the eggs too
much.
L'LLICE SEEEJfA.
VISTUE OF 'A "WAEM BATH.
The Water Should Be at Hinety-FIve and
Gradually Reduced to SeTenty.
WKtTThN FOB THE DISPATCn.t
A warm bath will accomplish for many a
nervous, irritable woman what a whole
church service sometimes won't put her
back into her natural sweet and composed
state ofbeing. There's the best of physi
ological reasons for it, too; it isn't her soul
that's wicked, it's only that poor tired
body of her3, and the nerves that quiver
and jump with every sound. "When the
body is soothed, the evil spirit is exercised.
And for almost any woman in fairly good
health the warm bath is the best exorcist in
the world. The bath should be at 95
Fahrenheit, and may be enjoyed for 13 min
utes if the following directions are ob
served: Before entering the bath, bathe the back
of the neck and the pit of the stomach with
a few handfuls of the water. This will pre
vent the tendency tonausea, to which many
nervous women are liable on plunging sud
denly into water, whether hot or cold.
After remaining in the water for eight or
ten minutes, turn on the ,cold water and let
the water cool gradually to a temperature
considerably below the normal temperature
of the body. Many women are invigorated
by letting "the water get down to Go, and in
auy case no harm is done by dropping the
temperature to 70. If then a brisk rub
bing follows, and, as a last touch of luxury,
fresh underwear and a pretty gown, any
woman is certain to approximate near to the
state of soul which our colored friends call
"glory."
Tne warm bath is just 33 good for the
baby as it is lor the baby's mother. Sup5
pose the small pink mors'el some day gets
pinker than he should be under the influ
ence of a fever whose origin is not clear,
and thrashes about in a most discomforting
way. Don't have recourse to medicines or
to a physician at once, but try the H-arm
bath. Have the baby's tub filled with
water at 03 degrees; bathe the head, face
and chest with a little water, ant. then
gently slip the little body into the Harm
water and bathe it with the hand, using gen
tle friction. After ten minutes of this
slowly reduce the temperature ofthe water
to 80. Then take the baby ont, wrap
it quickly in a flannel blanket, inside
of which a piece of sott old linen has been
placed. Dry the body rapidly, and then
put the little one back in its crib. If this
bath doesn't restore the child, it is best to
call a ph) siciau.
A Neat Little Trick.
Youth's Companion.
This seems a very easy trick, but if done
fairly it is really difficult. Open the hand
naturally and place the cent on the palm,
then ask someone to brush it out with a
whisk broom. After repeated efforts it will
probably be suspected that the cent is fast
ened in your hand in some way. In order
to prove that it is no;, let the sweeper place
it on hie own palm and he will find it re
mains as immovable there as when he tried
to sweep it from the hand of the other per
son. Poor English 1
Chicago Tribune.
Teacher (of class in syntax) "Correct the
sentence: 'He uses awful bad English.' "
Pupil (after a severe struggle with it)
"He uses English awlul bad."
How the Knives, Forks and Spoons Are
Placed and When Used.
rWIUTTEN FOB THE DtSPATCH.l
Sometimes it happens that he modest and
somewhat timid person who is only occa
sionally bidden to a stately feast finds him
self or herself in secret anguish of soul on
being seated at the board and confronted
with an imposing array of knive3 and forks,
the propel selection of which he is rather
uncertain about. Xo matter how imposing
and many-coursed the dinner may be, it is
hardly likely that there will be laid at each
cover more than four forks, three knives, a
soup spoon and a teaspcon. A longer array
would be vulgar. "Where the number of
courses requires more, it is better to
renew the supply. A properly laid
table has the forks and knives in
tho order shown in the illustration.
Hoip the First Cota-se LooLs.
For the roast the largest size of fork and a
steel knife is oftenest used; these should lie
next the plate. For the salad, the fork is
usually offered by the waiter. If it has
been placed at the plate it will lie between
the fork for the entree and dinner fork.
The fish fork and the salad fork are often
used interchangeably, as there is little dif
ference between them. A small knife for
bread and butter may lie back of the plate
and is only used for spreading the bread. A
teaspoon and the tiny after-dinner coffee
spoon may lie outside the soup spoon. But
the teaspoon is little used, a fork being pre
ferred, even for ices. The ice fork isbroad-.
tined, like the salad fork, which maybe
used for ices, if necessary.
A resume to carry in the mind of the
timid person who goes out to dine is this:
Select your forks and knives from the out
side in the order in which they are placed,
being careful to reserve the largest of both
for the roast or piece de resistance. The
largest spoon is ior soup, the smallest for
coffee. The teaspoon, if there is one, is not
for vegetables, but for ices.
A HOME-MADE TOILET TABLE.
Dainty Bit d Elnory 1'It for the Dresslns
Boom of a Queen.
rWHITTEN FOB THE DISPATCH. 1
An old kitchen table, a round mirror,
some pale blue satine and two pairs of cast
off net curtains, made Florence's toilet table
for her. The top of the table was wadded
and curved smoothly first with' the
satine, then with the lace. A full
skirt of the satiue was tacked around
the edges of the table and over it, one of
the curtains was draped at the corners
with bows, "like a ball gown," Florence
Florence's Dressing Table.
said. Over the table the mirror was hnng,
after its frame had received three coats of
white enamel paint. And when two of the
curtains were draped either side of it, as
the picture shows, the fluffy cushion and
the silver brushes were laid upon it, it was
just the daintiest, prettiest blue and white
bit of finery you ever saw, fit for the.dress
ing room of the dearest, daintiest rosebud
in all the world. "Wasn't it ?
PB0PEE "WAY TO BEETS' TEA.
When Prepared as the Celestials Prepare
It Xothingr More Is Needed.
rr rrciAi. TEtconAM to the dispatcw.i
Tea should be the perfect way, because it
is the way the Chinese themselves brew
their celestial beverage. Take a level tea
spoonful of tea for each cup. Have a tea
kettle filled with the same nnmber of enps
of boiling water. Pour all the water into
the teapot in which the tea is to brewed.and
which has been previously warmed gently
so that the temperature of the boiling
W3ter shall not be lowered when it is poured
into the tea-pot. Ifow, stir down into the
boiling water all the tea. "When it is thor
oughly mixed with the water, let the in
fusion stand for four minutes, then pour it.
This process reverses the one customary
with us, which is to pour the water on the
tea.
No person who iseducated in tea drinking
enough to want his tea made in this way, is
going to put any kind of seasoning in his
cup not even lemon.
"Won't you try a little lemon in your
tea, just for once?" pleaded the young
hostess, to the traveler who taught her to
brew her tea in the perfect way.
".Madam," he answered, with as much
indignation in his tone as his gentle
courtesy would permit, "my tea-drinking is
a rite, not an experiment" x
PERSONAL comfort of ladies consulted in
the arrangement of the safe deposit depart
ment, German National Bank, Wood street.
su
Mm
Mm
Patronized by the Ladies.
The delicate, pure and truly excellent qualities of
Dr. Price's Delicious Flavoring Extracts have se
cured for them the patronage of the most intelli
gent housewives of this country. A few cents
additional cost does not deter ladies who are
mindful of the health of their family, from procur
ing that which is known to be pure and whole
some. Those who have not should try Dr. Price's
Delicious Flavorings, Vanilla, Lemon, Orange, Nec
tarine, etc. They are the finest made.
THINGS THAT ALWAYS PLEASE.
Well to Be Extravagant in Buying- for Eco
nomical Little Wife.
WOES OF THE 1KDEXT T0OG I07ES
rwarrTrx Ton tiie dispatch.!
S CHP.IST3IAS
comes on the faces of
the masculine half of
me unman race are
shadowed with per-
plexity. They are
such a helpless lot I
Here are the holidays
cloe np to them;
there are a dozen wo-m-n,
young and old,
more or less dear, and
the shops are full of bewilderingly beauti
ful things that these poor fellows have got
to go and buy for thoe dear women. And
they don't know the shops, and the clerks
in the shops pity their ignorance: and, hano;
it! how's a man going to know, anyway,
what a woman wants? '
AVell, he isn't. No man really knows,
though he sometimes thinks he does until
after Christmas, or perhaps after he has
tied np the box and sent it off, and then ha
is sure, all at once, to remember that she
said onee she didn t care for silver toilet
things, but preferred Dresden instead; or
that she is makins a collection of teapots,
and that it would have been just the thing"
to have given her one of these. And be
cause men, quite of themselves don't know
w fiat women like for Christmas presents,
and aren't likely to find out unless soma
woman helps them out, these things are set
down as reminders.
Some Things That Always Please.
Of some things a woman never has
enough: to wit, of fine handkerchiefs, of
curious bits of jewelry, of silk stockings and
of kid gloves. Neither does her soul grow
weary of dainty bitsof bric-a-brac, of quaint
silver teaspoons; nor of curious brass candle
sticks and lamps, no matter how thick tliey
may stand about. "Women always like
etchings, too, or a good print, no matter
how small they may be. So, also, with a
bit of a statuette in bronze or marble, or in
piaster. Even if a woman doesn't know
abont these things, she is flattered that you
think she does.
If she's your mother, or your sister, or
your wife, you won't have to keep up any
of these flattering little fictions, but can just
give her a right-down sensible, useful gift.
Give your mother a new lizard or seal
pocketbook, and be sure there's not much
silver about it, except hidden in the
pockets, and even there gold is better. Or
give her an eider-down cover for her own
bed, or a pair of fur-lined dressing shoes
for the dear feet that don't keep warm as
they used to. Then there's a bit of real lace
for the little gentle-woman, who will lay it
away in rose sachets and think up a dozen
ways to wear it and be happy in it.
A Triple Dressing Mirror.
Perhaps your sister's leather card case is
a little worn at the edges; or she's lost her
visiting list book. If she has set np her
afternoon tea table give her a copDer kettle
or a wrought iron crane. If she hasn't set
up the tea-table, give her one in bamboo,
with the cunning little tea stool that goes
with it. If she hasn't a triple dressing
mirror give her that, by all means; there'
nothing in all the world that comforts and
sustains a woman's soul like being able to
see her back hair and her eyes and her pro
file all at once. Or there's a party tan an
ostrich feather one if yon can, a gauze one
if you can't or a big black Spanish, lace
scarf to '.tear about her head of an evening.
If you're a man who hasn't a poeket full
of dollars and your wife spends your moneV
anxiously and thriftily, just go and buy her's..,,,
what she will call "a foolish gift," that is
"too fine for her." It isn't; she's been de
nying herself ever since she married yon,
the beautiful little things she has wanted
because they were so expensive. It isn't
too fine for her; she'll love it all the better
because its fine, and you, too, because you
thought to give it to her. One man brought
tears of joy to the eyes of his little wife bv
giving her the prettiest, most expensive patr
of house-shoes he could find in New York.
She hadn't had such a pair since she bought
her wedding shoes, because they were so ex
pensive. And she wore two and a halt'AA,
tool
What Not to Get for Her.
Perhaps the young man who is buying tor.
The One "Woman has the hardest of alL
He's so hysterically anxious to have the
gift in good taste and he won't ask his sister
to help him out because she doesn't
really appreciate Her anyway and never
did. And it's just as well, perhaps, for
him not to say anything to anybody, because
he wouldn't quite be satisfied with anything
that anybody could suggest.
But perhaps, one may suggest some thing -,
that he would better "avoid buying: Per
fumes, because any girl knows what sht
wants best herself; things to wear, becauss
her father has the right to provide these for
her; stationery, because she has her own
distinctive style, and vou would better not
interfere with it; jewelry, above all, because
no man should give a woman jewelry unless
they are betrothed or married.
Make the gift useful, but not too useful f
that would assume too great intimacy;
pretty, but not expensive that would em.
tarrass her; impersonal, yet delicately per
sonal. Then rest your soul in peace. Forifsha
cares for you, she'll care for the gift, no
matter how simple it is. And if she card
for neither then why should yon vex your
soul? Helen- Watxebsojt.
The Old and the New.
"Of course it hurts, but you must fcria
and bear it," is the old time consolation
given to persons troubled with rheumatism.
"If you will take the trouble to dampen a
piece of flannel with Chamberlain's Pain
Balm and bind it on over the seat of pain,
your rheumatism will disappear," is the
modern and much more satisfactory advice.
SO cent bottles tor sale by druggists, 'wsa
Mf&i-rt SitifafrT t " 'rtoi-irf' ' ttffl h
&-