t

1 foir IConcocting Ices and

Ice Cream at HomeSimple if One UsesPractical Devices.Electric , FreezersAro Nnt Pvnancn/a/ u V 1 * V/ 1 JL<A|. ^IIOIVV,

and Save MuchTrouble, Muscleand Exertion.

, making of ice cream andI ices at home is no longer aI difficult matter, if on© takes

advantage of the many devicesoffered In the shops for doing it.

An electric freezer "1s not very expensiveand this saves much trouble, muscleand exertion. But if this is not practi-cable, there are hand freezers that turn^1th remarkable ease. If they are keptIn a dry place when they are not in use,

so that they will not rust, and if theyare oiled when they become stiff.whichusually happens from lack of care.themaking of ice cream need never be a

dreaded task.Various little devices for shaving ice

are sold, and one of these is almost essential.There should also be a big woodenpail or bowl in which the ice and saltcan be thoroughly mixed and a hugewooden Spoon or scoop to handle it with.Small freezers in which a quart of ice

cream or a pint at a time can be frozenare Inexpensive, and these are a blessingto a small family. The size that makesa pint is a delight where there is illnessin the household. With this small freezerthe making of a frozen or semi-frozendessert is th« matter of only a few minTites.Another good point about the smallfreezers.they use only a handful of ice.HOW TO FREEZE CREAM..The final

results depend almost as much on thecorrect method of freezing as on mixingthe ingredients. Most important is thepreparation of the ice. Pound this intopieces no larger than a hickory mit, anduse salt as coarse as half a green pea-Allow one part of salt to three of ice andmix these together in a pail, pack thisin the bottom of the freezer to the depthof an inqh. settle the can in the freezerwith the cover on tight, pack the mixtureof salt and ice firmly around the can,turning it occasionally to make sure itwill move easily. When the ice and saltare within an inch of the top of the can,remove the lid, fill the can with yourcream mixture, adjust the dasher, coverand begin to turn the crank slowly. Asyou increase the speed, add more of thesalt and ice mixture. When tne cream isthe consistency of a very rich, thick custard,remove the dasher, work the creamclown with a wooden ladle and beat hard.Cover with clean paper, then with thecan cover, and bury in ice and salt. CoverWith a blanket or piece of clean carpetand set away in a cold place for twofeoun to ripen.rMuarTCH ICE CREAM..In a double

toller, scald one pint of milk, beat to-jgether five eggs and one cup of sugarhnd stir slowly Into the scalded milk.When it thickens, strain and set awayto cool. Beat one pint of cream to afroth, add to the chilled custard withtwo tablespoons of vanilla and freeze.BISQUE ;ICB CREAM..To the recipe \given above for French ice cream, add

j ust befotffe freezing half a pound ofmacaroons,' rolled to a dust, one table-spoon of vanilla, and two of sherry.hopped PCcan nuts can be added.PHILADELPHIA! ICE CREAM..In a

double boiler scald one pint of thin J» i earn. adc| one cup of sugar and stir until Jdissolved. When cold add one pint of i

Kwvro.il*, IiO.> v/i auu 1I CGAtr.j '

MAPLE NUT CREAM.Make either Jtne French or Philadelphia ice cream, asgiven above, and when ready to serveflli glasses about two-thirds. Pour over j,this a map'.e sirup made with half a j'pound of maple sugar, boiled with a j"little water until it is ropev. but does ,not sugar when dropped in cold water,Or you can boil down ordinary maples rup until it is ropey. On top of thecream scatter thickly chopped nuts, ^walnuts, almorrds. hickory nuts, etc.

CHOCOLATE NIT CREAM.-This ismade on the same principle as maple }nut. Cut up one-fourth cake of baker's

; FADS OF TEi1 11 r

WITH the approach of summer, im-11porters and dealers in Japaneseand other oriental w ares are set-

t rig forth a tempting array <»f trinketsfor the tea table or cart.An attractive offering is the broad, low,

shallow teacup, which has entirely super- t

seded the slender, high cups once asso-jrated with the tea service. These new J

« ips are as broad as or broader acrossthe top than the ordinary family coffeecap. and not more than an inch or twoinches in height. They are prettiest intne eggshell patterns, with the exceedinglyfine and translucent lining. WedgT\is d!ar> nnni 11 r

For use with these cups comes a new

Spoon, almost as smali as an after-dinnercoffee spoon. In fact, if the hostessselects her cups carefully, she can employthe small spoons she already usesfor the demi-tasse. For many years thevogue has been for a collection of odd andwidely different teacups, but now the demandis for complete sets.

** *

An interesting fancy in teapots is ofSatsuma ware, which looks like inlaidwork, depicting tiny Japanese scenes.The pot is small, with a flat bow l, and hasa spout six inches in length, which islonger than the teapot itself.The perfectly equipped table boasts of

two teapots, the one in which the tea isbrewed and the one from which it isserved. A "taster." whose word is lawin importing circles, says that the truetast*' of tea is lost after it has beenbrewed four minutes. At the end of thistime the only flavor noticeable is the bit!rness of tannin, the dangerous qualityin tea. Hence the secret of making adelicately flavored tea is to serve it afterit has been brewing but a minute or two.When a large number of persons must

be served in rapid succession, the tea'snould be brewed in one pot. permittedto stand two or three minutes, and thenpoured through a china.not a metalstrainer.into the second pot. Both potsinust be steaming hot before they are

used, in warm weather a cozy is not!needed, but in winter the second teapot,or that from which the beverage isserved, should be covered with a cozy.The old-fashioned cozy, like a hood, ismuch in use. but a daintier accessory fortue afternoon tea table is one of thew Uer affairs lined with padded Japanese*. !*. These come >n sizes to fit almosta r pot.There are also attractive tea caddies j

THEPHloft WWfdk<gir I'chocolate, cover with hot water, addbutter the size of an egg and a cupand a half of sugar, and cook until it j,is a rich sirup. Pour hot over vanuiaice cream, scatter nuts over the topand serve at once. This quantity of 4

chocolate will be sufficient for abouteight glasses of cream.

eHOOOI.ATE ICE CREAM..Place a

pint of milk, seven heaping tablespoonfulsof sugar and four squares of baker'schocolate in a double boiler, andcook until the chocolate has melted andthe mixture is smooth. Chill, turn intothe freezer and turn the dasher untilthe mixture is frozen to the consistencyof mush. Take out the dasher, add a

pint of whipped cream and a small jtablespoon ful of vanilla. Beat vigorously.repack and stand for two hoursto mellow. I ;

STRAWBERRY ICE CREAM ROLL..For eight persons allow one quart andone pint of fine fruit. Select a pintof the finest and ripest and stand asideuntil needed. Then wash the remainderand strain through a sieve. Put one

pint of single cream in a double boilerand when hot pour slowly over theyolks of three eggs, well beaten witha cupful of granulated sugar. Return jto the double boiler and cook untilthe cream thickens, but do not allowit to boil. Strain through a fine sieve,then add the crushed berries and one

teaspoonftil of lemon juice. Color withvegetable pink to a delicate tint andfreeze until thoroughly stifT,. turing thecream slowly to insure smoothness andsolidity. Put one pint of double creamin a bowl with a cupful of granulatedsugar and a teaspoonful of vanillaextract. Stand the bowl in a large one.

of ice water and whip the cream untirit is thick to the very bottom. Take a <

plain cylindrical mold and line it even-

ly with the frozen pink ice, pressing itdown firmly and evenly with a woodenspatula. Then distribute the whole berriesevenly over the surface, pressingthem gentljr into the cream so theywill retain their position. Fill the hoi-low center with the whipped cream,

cover the open end with a layer of thepink ice and bury in ice and salt forthree hours. When ready to serve dipthe mold in warm water and turn outon a nat aisn. i.ut m rauici

slices.STRAWBERRY MOUSSE..For one

quart of rich cream alone one poundof fresh fruit, mashed through a finestrainer. Mix with four tablespoonfulsof sugar, set the pan over the fire andstir until the sugar is dissolved thoroughly.Remove from the fire and addone tablespoonful of gelatine whichhas been dissolved in a little coldwater. Stand on ice until thoroughlychilled. Mix two tablespoonfuls ofpowdered sugar and one teaspoonful ofvanilla extract with the creain andwhip thoroughly, adding little by littlethe chilled strawberry juice sweetenedto taste.Pour into a mold, cover very tightly

and pack in ice and salt for threehours.PINEAPPLE SHERBET. One pine-

apple grated, one cup sugar, two table-spoonfuls of gelatin dissolved in one

pint cold water; add one pint boilingwater and two cups sugar and thejuice of two lemons; strain and freeze.PINEAPPLE ICE..Peel and slice a

pineapple and remove the hard cen- i

ter; chop fine, and bruise the pulp in <

i. mortar, adding a little lemon juice, a <

pint of water and eight tablespoonfulsDf sugar. Mix all together, pounding 1

well, then strain and freeze. 1

RASPBERRY WATER ICE. Press ]raspberries through a fine hair sieve. '

enough of them to make three pints of tjuice. Add one pound of powderedsugar, the juice of one large lemonand one teaspoonful of raspberry ex- !tract. Then freeze.MOUSSE OF SWEETBREAD; A DE-

LICIOUS COLD ENTREE..Line a plainmold with pale aspic jelly, dotted withdiamond-shaped pieces of truffle.Blanch and braise a large sweetbreadand, when it is cold, pound it in a mor-tar with eight ounces of the white

x - v.M.j «r i nn« » l.klo[licit L VI a VVIlCt^ IWnu a»u a cau>vspoonfulof pate de foie gras, and thenpass the mixture through a fine sieve.Bring a large cupful of milk to a boilwith a small chopped onion, a dozenwhite peppers, a blade of mace, a fewthin strips of lemon peel and a thindice of fat bacon. Simmer twenty minjtesand then strain over a tablespoonfulof butter rubbed smooth in two oflour. Stir quickly until thick, seasonwith salt and white pepper and dissolvein half an ounce of gelatin. Pour intoi basin with the sifted chicken andsweetbread and two tablespoonfuls ofsherry.Whip a pint of cream, and as soon as

the sweetbread mixture is cool, stir itin and add the stiffly beaten whites ofwo eggs. Pour the mousse at onceinto the molds lined with aspic, andleave it on ice to chill. Turn out on

to a flat platter and garnish with al-ternate slices of tomato and cucumberand a bunch of watercress here andthere. I

k DEIKKE1S jmade of filet lace, mounted over silk, andpadded heavily under the silk. Pink is jthe color usually of the silk, but any desiredcolor can be used, to match the:other fittings of the tea table. *

'overs for plates of cakes and sand-! 1wiches also are made of filet lace,' jmounted on wire frames to give them theproper form. Some are square, some 1

round and domelike, and they are made c

in various sizes. For refreshments served 1on the lawn or veranda these lace covers iare most useful, for they protect the jcakes or sandwiches or biscuits underthem from flies and dust. A

Ill 163. C'iirtS llllfl C in'J ijuriru»

dainty wagons better suited to boudoirs*

than drawing rooms. They are of Frenchrattan in the natural color, combined T

with another delicate tint. They can besecured in pale blue, pale pink, light ]green and pale yellow, to match boudoirs !decorated in such tints. The top has a

glass tray effect, and on the lower shelf 1

are three compartments for the cakes,crackers, etc., separated by rattan rail- 1

ings. 1For the drawing room the inlaid ma- ]

hogany tea cart remains in favor, and j

to cover the top of these extravagantpieces of furniture come the most ex-

quisite of open-work doylies, the better }

to show off the beauties of the mosaicwork.

** *1

For tables from which tea is to be

served at a large afternoon function, thenew table covers are rather small, made

to fit just inside the edge of both roundand square tables. They are inset withlace or open work, and embroidered byhand in oriental colorings.The best tea cart for the lawn is made

of wicker, either in the natural finish or

else stained green or brown or a soft,dull gray.With these rattan or wicker muffin

stands, stained to match, can be used.In fact, whole sets of lawn furniture can

be had in the same coloring and pattern.settees, chairs of all sorts, and standsand tables. j

Half a Yeast Cake.<*pENNI£S make dollars." says the* wise saw. And although a yeast

cake costs only a couple of cents and a

half a yeast cake seems hardly worthsaving, it is quite possible to save them.Often it is inconvenient to get a yeastcake at a moment's notice, so one kepton hand would prove convenient. Thisis the way to keep one, in whole or inpart.simply immerse it in flour or saltuntil needed.

ROBIEDI'

S0UTHE1MFOE DA!

[T takes courage for a woman tostart an enterprise involving manythousands of dollars in her own

country, out tne amount or Dravegynecessary to start one in a foreigncountry is not to be reckoned.This kind of courage has been divided

between two women in the newest ideaconnected with the dance, which is toinvade the home of dance restaurantswith an American one. Mrs. Hawkesworthand Mrs. Robert Groner, both Virginians.have undertaken an Americansupper club in the heart of the fashionablesummer life of Paris, on the ChampsElvsees. Miss Margaret Hawkesworth isto dance with Basil Durant each night atthe supper club.

** *

Everything connected with this undertakingis novel. Already there is an

afternoon tea dance, conducted by Americans,who, like Mrs. Hawkesworth andMrs. Groner, will cater to those who

want a place to dance where one is sure

of a thoroughly respectable gathering.There will he thousands of Americans inParis during the next three months who

prefer the dance at night to any otherform of entertainment, but when womenand young girls are to be considered, one

is not sure where to take them.This is one of the reasons for the openingof the American supper club on the

ZJhampes Elysees, that magnificent boulevard.which cuts through the heart of theFrench city and leads to the Bois, to the

races, to all the fashionable open-airrestaurants.Another reason is that Paris is so

given over to the tango at its danceplaces, and there is so little of the onestepand the hesitation waltz music,and such an erroneous idea on the partof Europeans as to how we dance, thatIt strikes the projectors of the supperclub as a profitable investment to caterto the American tourist as well as tothe American colony by having a strictlyAmerican place. There Paris can see

how the better element of our peopledance, and there our own people can

go for the evening; a place where our

language is spoken, our food and drinkis served, where two gentlewomen actas hostesses to see that the temper ofthe place has the earmarks of a privatehouse, and where any man can go withunv woman: quite a list of attractionsto "the families who pass through Parisin June.

** *

The floor will not be taken up withprofessionals. Those who will show theAmerican dances are two young people,Miss Hawkesworth and Mr. Durant,and there will be no teaching. Thespirit of the place will be strictly thatof any the dansant given by a hostessof the social set.Those who are at the head of the venturehave had experience in the greatest

American cities in organizing exactly3uch enterprises, and therefore they doaot enter into the undertaking with theoptimism of inexperience or the fear'of ignorance.If they succeed, they may open the J

tvay for a number of such ventures, andParis is already commenting on thelewest American invasion, one wherehe money is to be earned, not spent.This is the supreme novelty in the ven-

ure'.to the Parisians.They have become So thoroughly ac- J

!! THE SUMME11A T no season of the year is the bathingcustom abused as in summer.

The woman vho is perfectly raionalabout baths the rest of the yeardunges into dangerous excesses directlyvarm weather sets in. Why she imagnesshe has greater endurance and can

ake greater chances in summer than invinter is something no physician or

xeauty specialist has ever been able to

inderstand.The busy mother of several children,vho does most of her own houseworkmd suffers greatly from heat, indulgedor many years in a most curious habit.Jhe would fill her bathtub with waterrom the cold water tap and allow it to

itand for several hours, then, when the

nidday and afternoon heat exhaustedxer, as she expressed it, she would stopn her work and take a quick dip. On hot

lays she thought nothing of bathinghree or four times, and when the habitxrought on rheumatism, neuralgia andarious other aches and pains she dedaredthat she could not imagine whatvas the matter with her!

*Another brain worker coming home

rom his office each night exhaustedvould lie in a very hot bath for perhapslalf an hour, with a gas jet burning over

xis head and a book in his hand, "restng,"he called it. Before the summer

vas over he had typhoid fever, and hisloctor said the exaggerated, long-drawn,lot baths had weakened his system untilt furnished easy lodgment for typhoidjerms.Bathe with reason in summer as well as

winter. Do not drop your warm bathsmd indulge only in cold plunges. Youwill be the more comfortable for an occasionalhot bath. And remember that a

7ery cold bath, whether in the ocean, stillwater or a tub, can bring on cramps ofthe stomach and serious intestinal troublesif taken too soon after a heartyileal.Another folly in which women, in particular,indulge is depending upon sea

Bathing. when at the shore, for cleansingpurposes. Sea or lake bathing is merelyi sport and the body should always becleansed in still or fresh water after a

3ip of this sort. The average man

sponges off his body with the bucket ofwater left in each tiny bathhouse, afterhis plunge. The average woman rubs offthe salt water and dresses without bathingbecause she says, fastidiously, that3he does not like the looks of that "nastybucket." Continued bathing in salt water,rerelieved by the fresh sponge, is notgood for the skin.

,'fi -r

In summer, a warm, not hot, bath at

night is most cooling, an dthe bath in themorning should be only a Quick spongewith cool, not cold, water. The woman

who dresses in the middle of the afternoonor just before dinner and bathesthen should not bathe just before retiringalso. The quick morning sponge andthe moderate afternoon or evening bathare quite sufficient for each twenty-fourhours.For the summer vacationist who lias no

bathroom privileges, a huge bowl. or. betterstill, an old-fashioned foot bathtub, isessential. With the aid of either of theseshe caii sponge in cool water in the morn,

ing and in warm at night. If her skinis sluggish, and she has a generally rundownfeeling in hot weather, let her trythe vinegar bath. For this allow a pintof pure cider or wine vinegar to two gallons,which is about what is needed forthe average sponge bath. Put this intothe basin and stand in the tub. I'se a

large sponge and till it sopping with the

.EM5rep by

WOMEM TMCING, WIT

i

HERE ARE THE STEPS OF THE MIX PARIS.ESPECIALLY POSED BY &

customed to providing: entertainment,some of it most mediocre, for theAmericans who camp along the Seinethat the daring of any one who comes

E BATHTUB!mixture of water and vinegar. Closeyour eyes and press this to your feet.Repeat this several timfcs and then proceedthe same way. pressing the spongeto the base of your brain and on yourshoulders, until your body has been literallyshowered with vinegar and water.The body is then patted, not rubbed, dry,and the patient should lie down at onceand rest. Two vinegar baths a week aresufficient.

If the skin is rough and irritated byheat try the oatmeal bath. Make a numberof cheesecloth bags, four inchessquare and fill them loosely with the followingmixture:Five pounds of oatmeal, one pound of

Florentine orris root (powdered), one

pound of almond meal and a half pound

|ji Short Cuts for"IHow to Keep Food Fresh.

IT is much more injurious to food tokeep it in a box with a scant supplyof ice than to leave it covered on a

pantry shelf where there is a good supplyof fresh air. If one must be economicalwith ice wrap each cake in a piece ofold woolen blanket, which must be removedand boiled in water and bakingsoda once a week.Fruit and vegetables may be bought at

the height of their season, when thev areat their best and cheapest, and by simpleand safe methods kept until a later time,when they will be more of a delicacy becauseout of season and more expensiveto buy, and more than likely not in themarket at all.

** *

Lettuce, parsley and all other greenthings may be kept deliciously fresh iffirst washed in cold water, shaken andthen packed in a tin pail that has a verytight cover, so that the air may not penetrateto them, and set in a cool place.In the case of lettuce, when the coveris removed the leaves will pop up andyou will find them as crisp and fresh asif they had just come from the garden.Even lettuce that has wilted to a sorry

state will revive wonderfully if subjectedto a few hours of such treatment. Topurify greens that are to be eaten raw,use a pinch of boric acid powder in thewater in which they are washed.Tomatoes picked when just ripe and

firm and attached to the stems will keepalmost indefinitely with no noticeableloss of freshness if covered with brinemade by dissolving- a teacup of salt in a

gallon of pure, fresh water. Place themin an earthen vessel. A mixture of waterand vinegar will also keep them freshfor a long time.To treat cabbage in order to have it

retain all its fresh, crisp, clean qualitiesfor a long time, strip off the root and oldoutside leaves clear down to a compacthead. Take two or three thicknesses ofclean newspapers and wrap up each cabbagein a tight, neat little bundle. Placein a box or barrel

If you will take freshly gathered greencorn on the cob or carefully shelled peasor beans and dip them in boiling water,then dry them in a room in which there isa free circulation of air. they will keepfor a long time and retain all their freshnessand flavor.

* *

To preserve rhubarb so that i? may be

ready for use at any time, wash and cutinto small pieces as for stewing, helagcareful to remove all strings. Fill the jarto the top with the rhubarb, and then

OEJiO FOUMD P.H EEAL AM

urnpr

^

%aasAXIXE AS THEY WILL. BE DANCED A1[ISS HAWKESWORTH AND BASII. DUR.

into competition with them in this linetakes away their breath.Young Miss Hawkesworth and fir.

Durant are among the experts in this

castile soap scraped fine as powder. Thismakes a large quantity, but is cheapestwhen made in these proportions. One ofthese bags thrown into the warm plungebath is most comforting and makes theskin soft and white.For summer headaches there is nothing

better than an aromatic sponge. Anygood cologne or toilet water cap be employedfor this, though Floridja water,bay rum and lavender water are perhapsthe most effective. Fill a basin withvery hot water. Add cologne until thevapor of. steam arising from the mixtureis pungent; -then with a bit of old. softtable linen, dipped into the water, bathethe face gently, patting it rather thanrubbing It. Use a rotary motion on foreheadand temples, and when the facefeels soothed, reheat the water or addmore, dip the cloth into it, wring out a

little and allow the dripping cloth to restat base of brain and behind the ears.

Then lie with body relaxed and eyesclosed for at least fifteen minutes. Xobetter cure for nervous headache hasever been invented.

. IllHousekeepers

f stand the .iar under a cold-water faucet.where the water can slowly run in andout for half an hour. Screw on the cover

I , v,i .... .;

and keep in a cool, dark place.Select large, nice bunches of grapes,

carefully pick out any that arc unsoundantl wipe dry. Warm a can of sealingwax, take each bunch separately and dipthe stem in warm wax, not hot. and layon the table for the wax to harden. Nowget a clean, dry box. place a layer ofpaper in the bottom, then a layer ofgrapes, another layer of paper, arid so onuntil the box is filled. Keep cool and dry.Any dried fruit if put away with a

little sassafras hark, about a handfulto a bushel, will keep for years unmojlested by worms. Dried fruit will havea better flavor If soaked before cookingin warm water to which a pinchr. f col* k.,a knan\ji nuu uao UCCII aviucvi.

If you must keep fish for a time, donot put one on top of another. Insteadwrap each fish separately in aclean cloth wrung out of cold saltwater and put in a pail on ice.

** *

To know how to preserve eggs fromthe time when they are cheap to thetime when they are dear is most important.As they cannot go bad withoutoxygen they may be kept for a

long time in powdered charcoal, whichmust be renewed at least once a month.Glycerin is also an excellent preservativefor eggs. A mixture of glycerinwith half its volume of water

should be prepared, and the eggsplaced in this solution and kept belowthe surface by a floating piece of wood.The same solution will serve for constantuse for a long time, other eggsbeing put in when some are removed.Be sure that the eggs are clean whenput in.A simple way to test eggs is to make

a brine by dissolving two ounces ofsalt in one pint of water. Place theeggs in this. An egg laid the sameday will sink to the bottom, an egglaid the previous day will not sinkquite to the bottom. An egg threedays old will float just under th^surface, and an older egg will float onor above the surface.

To Hold Single Flowers.A VERY useful holder for a single

flower is made of heavy glass, and isquite squat and low in shape. The openingis only big enough to hold a singleflower, so no matter how long the stemis it stands upright.This little flower holder would be a

serviceable paperweight, and could beused to advantage on a desk or writingtable. ,

>

IOI1E1AMIS SUPSPElEMCAM AT!country of graceful dancing:. Theyhave developed from the society classinto that group of semi-professionalswho cherish their prestige and take

theirdancing seriously.They are the exponents of the slow,

graceful dancing that distinguishedour people before the present socalledragtime became popular, whichlet loose on us all sorts of absurdmovements. One cannot blame theFrench for thinking that all of us areunrefined in our method of stepping tomusic, for much of the professionalwork done over there is of an exasperatedstyle; a cross between a Russianpolonaise and a game of polo.Of the beauties of the hesitation

waltz they know little. «r of the onestepas it is danced in our drawingrooms or at private parties. Thatthere are many Americans who dancethe national dance in the way whichthe French imitate with amusement or

JS&3

.TrftnTVfrnfcfin Jr THE NEW AMERICAN SUPPER CLUBANT.

scorn, one can prove by stepping intoany of the dansant, but such dancing:does not represent what is best.This new venture by these American

| FOE JUNESUNDAY MENU.

BREAKFAST.Strawberries

Oatmeal or Oatflake*Eggs bake<l in ramekin*

Corn Meal .MuffinsCoffee for the older folk

Milk or Cocoa for the children.

DINNER.

(Cream of Onion SoupFrieassee (»f Chicken Boiled Rice.

Boiled or Baked PotatoesAsparagus on Toast

Strawberry or Rhubarb Shortcake.

SCPPER ON THE PORCH OR IN THEGARDEN.

Potato SaladDeviled EggsSliced Ham

Whole Wheat Bread and Butter SaudwicbeaLittle Cakes Orange Marmalade

Punch or Iced Tea.

A JUNE COMMENCEMENT LUNCHEON.(Served indoors or on the porch, according

to the weather.»(It Strawberries. Sliced Oranges and

Powdered Sugar(II) Bouillon in cups. Wafers, Radishes

(Ill) Chicken Salad. Baking Powder BiscuitSaratoga Chips

! Coffee.(IV) Strawberry Ice Cream, Fancy Cakes

: IAS this is the month when all sorts

of festivities are in order.weddings.commencements, receptions,etc..some suggestions about sandwichesiriit i'-jL'du mav nvn\p nf value

For a Simple Home Wedding.While the services of a caterer save

trouble in many ways, they are not at allessential for a small home wedding.Dainty refreshments attractively serveden buffet, the guests helping each otherand themselves, with one or.two rnaidsto keep clean dishes ready and disposeof the soiled ones, tend to lessen formalityas well as expense; both consummationsdevoutly to be desired. If the ceremonyoccurs at high noon, the regularhour of luncheon makes a more heartyrepast desirable. In this case a Weddingbreakfast in courses, the guests beingseated at the table, is usually Inorder.

In Planning the Menus.And lirst.what amount of food will

be needed for a home wedding or receptionwhen no caterer is employed? Evena quiet wedding will often have as manyas fifty guests, and that with neither a

caterer nor florist to be called upon.For this number the usual proportions

are; Ten loaves of bread for sandwiches,two and a half pounds of butter, eightpounds of boiled ham or of mincedchicken or tongue, four medium sizedchickens (boiled for salad), ten heads ofcelery, four large heads of lettuce, onequart of mayonnaise, two and a halferallons of bouillon, two pounds of coffee.three pounds of cut sugar, three pints ofcream for coffee, three molds of jelly,three pounds of nuts (weighed beforesalting), two quarts of olives, fifteenbunches of radishes. Jive loaves of cakeor four loaves and three pounds of smallcakes, two gallons of ice cream and fourgallons of lemonade or fruit punch.

The Wedding- Cake.In getting ready for the wedding cake,

it is easier to prepare the fruit a day or

two ahead of the baking. Weigh afterseeding two pounds of raisins; clean twopounds of currants by rubbing in flour;shave tine a pound and a half of citron,keeping it separate from the other fruit;shred two ounces each candied orangeand lemon peel and chop fine one poundof sweet almonds that have been blanchedand dried: mix together thoroughly, exceptingthe citron, and dredge well withflour, using about a half cup. The next

WIVES'M CLUB iMOSPHEPE;women this June and July, if it succeedsin drawing the best Americanpatronage. may be an interesting wayof showing- Paris what we can do inthe way of balancing to music, aswell as give Americans an agreeableplace to go when they arrive here.The real interest in it lies in the fact

that it opens another field for womenr>c ~

EVEN STAIR CLIMBINGHAS ITS GOOD POINTS

/^LIMBING stairs always has been^ thought to be very injurious to a

woman, yet in many cases if it is rightlydone it may be of real benefit and grad-ually strengthen the heart and shouldersinstead of doing actually the reverse.

Mount the stairs slowly with the bodyerect, the head and chest high and allowthe leg muscles to do the work. Try thisfor a week instead of the old way of

bending the back and depressing thechest, and see how it improves the generalcarriage.A physical culture exercise that is unrivaledfor giving one an erect and gracefulcarriage, straightening the shoulders

and making them as level as those of a

West Point cadet, is done by this samestair climbing, only in this case with thearms hanging at full length, the handsshould be clasped behind the back withthe fingers interlaced and the handsturned as nearly back to back as possible.Then, standing very erect, mount the

stairs slowly, and before half the ascentis made every cell in the lungs will havebeen expanded many times. These exercisesare excellent for any one whoseheart is in good condition, but -when thisorgan is in a diseased state it is well toavoid stair climbing whenever possible.

New Belt for Old Frock.ALITTLE accessory that can be

bought to add a smart touch to a

homemade or old frock is always welcome.Perhaps that is one reason for the popularityof the neckwear of this season and

last. Frilling and ruchings of tulle andnet and lace transformed many simplefrocks and the addition of one of thenew organdy collars to a staid sei-gedress takes it out of the realm of dowdiness.So it is with a new little belt that can

be had in the shops.It is really only a half belt, for the back

of the skirt or coat, to reach from hip tohip.

It is made in many combinations. Onethat is very attractive fs made of graysuede, cut out to show three or fourpieces of Japanese silk crepe printed inMho «nd red. This little belt is fittedwith three or four pockets on the underside so that it can be easily fastened to

as many little balls sewed on the skirt.Other belts are made of suede and kid

of different colors, some of them withcutout designs over white kid, some ofthem decorated with small colored glassspikes or nailheads of brass.They would be especially nice, these littlebelts, on the back of a colored linen

or duvetyn or other summer skirt, andthey could also be used to very goodeffect on a summer jacket.

i.

WEDDINGS ?!J\] morning you can finish mixing the cake,j then set away overnight in a cold placeto ripen, or bake the same day, as preiferred.A wedding cake baker in Boston always

mixes her cakes the day before baking.And just here let me caution you aboutthe baking itself. No matter how rich the

j ingredients are and how carefully put to!gether, .improper baking spoils every;thing. If baked too fast the cake will bean ugly brown irtstetul of black. Do nottry to bake a fruit cake in the oven of a

j gas range if you can possibly avoid it;the heat is too intense. Five hours' slowbaking is about the time required for the

proper baking of a wedding cake. It

] should not rise quickly, like a cup or

sponge cake, but slowly swell while therich fruit juices permeate the who'e.There must be slow baking to have thecake as it should be. black, moist andrichly fragrant. If you find yourself limitedto the gas oven, steam the cake, in a

steamer until three-fourths done, then flnishin the oven with one burner turnedhalf on.For a. coal fire, bank it to last six hours

with the addition from time to time of a

shovel of coal. Do not put on enough U>

reduce the oven heat, which should beslow and uniform. If it shows signs ofbaking too fast, cover with paper and set

a little dish of cold water on the floor ofi the oven, changing for cold again as it

gets hot.And now to return to the mixing. And

first, the dry ingredients.Into one pound of sifted pastry flour

mix thoroughly two teaspoonfuls each ofcinnamon and mace, one teaspoonful eachof nutmeg and allspice, half a teaspoonfuleach of salt and cloves.Next beat to a very light cream one

pound each of butter and soft coffee sugar.When light add twelve eggs, one ata time, beating hard between each addition.It will be much easier to do thisbeating with the hand, as confectionersdo. instead of with a spoon. When theseare well blended add the sifted flour mix-ture, alternating with the moisture whichshould include two tablespoonfuls ofstrained honey or molasses as preferred,two ounces of rich fruit sirup from pre,served cherries, peaches or tutti fruttiand the juice of one orange and one

lemon. Mix thoroughly and smoothly,then set away over night in a cold place.The next morning, when ready to bake,

mix again, turn into pans lined with severalthicknesses of oiled paper. Do notmake over three inches in thickness, asthe batter swells in the slow baking. Thecitron may be put in with the other fruitor saved out and put in rows across thewidth of the pan in the batter. If preferred,a few flgs, candied cherries or

chopped dates may be used in place of so

many currants. Watch the cake faithfullyall during its baking, not allowing it tobrown too rapidly. The oven must be keptat a proper heat by an intelligent use ofthe stove dampers. When done, take fromthe oven carefully, set out of a draft, butlet it stand in the tin until quite cold.As rich wedding cake improves with

age, it is desirable to make it some timein advance of the ceremony. If for anyreason, however, its baking has been delayed.the loaves may be pierced witha skewer or knitting needle and a littlebrandy poured in to hasten its ripening.

Bride's Cake Icing:.Beat the whites of three eggs to a stiff

froth, then add gradually one pound ofconfectioner's sugar, beating all the time,

Beat until the mixture will not run when

spread and then add flavoring and a few Jdrops of ultramarine or indigo blue. Mixcarefully so it will not streak. This blueis harmless and not only makes thebride's cake a snowy white, but keeps itfrom taking on that yellowish tinge thatfrosting is apt to get in time.

Olive Sandwiches.Place a dozen large olives in a bowl and

pour over them enough boiling hot waterto cover. Let stand five or. six' minutes,drain and set on the ice until cold. Stoneand mince fine. Mix with three level tablespoonfulsmayonnaise and atable'#

* (§s&> AFar®w«Il ParityFor YoungstersGoing Camping

Decorations Are MostImportant, and.Above All Things,Must Include a

"Lake," Made byDl_~: n/i ri laung mirror m

Center of Tableand Working OutWoodland EffectWith Greens.

IS your small daughter going to pn^®her summer holidays in camp? « «ris somebody else's small dang ter.of whom you are fond, going tospend her holiday in camp? If any

youngster who is dear to you. and whomyou delight in entertaining, is going tocamp, give that youngster a farewellparty of an appropriate sort.The small boy is harder to entertain

than the small girl. Moreover, he mightnot like so much fussiness as is necessarilyconnected with most little girls*parties, and a picnic probably wouldprove the best sort of send-off for him.For the little girl going to camp a

luncheon might be charmingly arranged,and the fare- served may be as elaborateor as simple as you please. A luncheonof the picnic order would be quite inkeeping with the nature of the entertainment.

** *

The important thing is the decoration®,for these are depended on to give theproper camp spirit to the festivities.To begin with, put a mirror, large or

small, in the center of the table. This,be it known, is a lake. About this putsome sort of green. If you live wheregreen things abound out of doors, usepine needles or moss with a sandy beachof pebbles on the side, perhaps, or twigsof undergrowth. Prop up small bits fromevergreen trees for tiny trees and bushe®and make the surroundings of the "lake'*quite as wiia ana wooasy as you line.So much for the background.When this is attractively arranged beginto place small tents in convenient and

becoming locations. The tents can b#made from brown crepe paper, whichcomes shades much like khaki. Thetents can be made round.a little striptwisted cornucopia like, with a tinysticfc. perhaps a bit of toothpick, forthe pole, ur the tents can be long,peaked affairs. They can be very easilymade, as soon as your lingers haveacquired the trick of handling th«paper deftly.When the tents are placed, it is time to

put some small campers among themTliefee may be tiny dolls, dressed in khakior dark blue paper, or whatever the colorof the costume of the camp in questionmay be. And it is quite possible to makesmall canoes of stiff paper with brownpaper twisted over it. or they can bemade of bits of real hark.birch bark isthe most easily handled.Really, this decoration is eas\ to prepare.yet it converts the simplest little

spread into a delightful feast*

* *

Appropriate, place favors for this littleluncheon are the small suit cases ortrunks, made of paper, which can bebought at any favor store. These favorscan he made to serve in place of platecards if the initials of the different luncheis arc painted neatly in black ink on theends of the suit cases or trunks.Various games can be devised by the

elcveiwoman for such a gathering. Thisplight1 he one: (.live each of the smallguests a slip of paper bearing the titleof some appropriate song or poem obook."Tenting on the old CampGround. ,*ru"The Girl I l.eft Field rid Me "

some of the camp songs, if they arefamiliar to all the guests, and many othertitles that could hi ferreted out of a

quotation hook in* a few minutes.The guests then illustrate their titles

or quotations to the best of their abilit;..and hang up their pictures to be votedon. The contestants each cast one votefor the best drawing, or else the sue-

j ccssrtti. drawing is rnosen oecause morepersons have guessed it successfully tiianany other.An appropriate prize for this same or

any other at the campers' party wouldhe a little drinking cup in a leather case.a pocket compass! a strong shawl strap,a small camera or an interesting hook

Long Tunics Are in Vogue.THE forthcoming long tunic is the

friend of the stout and short wornian. The prevailing hip <fraperies. pan'nlers. bustle effects and tunics arrangedat the hips are only suitable for youngand slender figures. For the young Sirand slender woman these bouffant stylesare more becoming than are the tunicswhich reach well below the knees.Several forms of the long tunic are

seen, such as the box-pleated style, theside-pleated effects, those with pleatedpanels back and front, and the gatheredoverskirt, set on at a line about fiveinches from the waist. The joining ofthe skirt-yoke and of the overdrapery ieoften effected by means of a one-inchheading In the form of a ruffle.The long apron drapery, which reaches

the skirt edge in front and is slightlydrawn up in the back, is one form of thelong tunic. In some draperies the lineis straight around the bottom. In othersit extends in tapering outline from apoint slightly above the knees in front tonear the skirt edge in the back. Thenagain the line is reversed, tne snorterline coming in the back, with a roundedpoint in front. The underskirt shows justenough to suggest a petticoat.This underskirt may be of heavy materialin matching or contrasting shade,

or in net, lace, organdy, Roman stripedsilk or moire. Some start from a small,round yoke. Others are shirred in at thewaist line. Some are pleated and othersare made in straight circular effect.

spoonful of fine cracker or bread crumbsand spread between thin slices of whit#or whole wheat bread.

Cream Cheese and Olive Sandwiches.Oreani or Neufchatel cheese, beaten

until creamy, with the addition of a

little more cream, then mixed with finelyminced ripe or green olives, makes a

delicious sandwich filling. So also reamcheese mixed with finely minced greenpeppers or sweet red peppers that havebeen canned.

Chicken Sandwiches.Add to one cup cold boiled or baked

chicken meat chopped fine the yolk offone hard-boiled egg and four tablespoonfulsmayonnaise Mix well, adding salt,pepper and celerv salt to season. th«*nspread. EMMA PADDOCK TEl.FORD.