IS!55tir5TwS T'ijnr"w'Mw'',"''y'iifr' 'mrfvi . 'iivrmim'ym'ihtmmipwm wj.'ww'ywwgwpn "'
r
.
4
The Goiiiitkoner.
MAY 22, 1903. .
9
tho stripes being inrmany varieties of
width and very popular. As a ma
terial suitable for many purposes and
for summer and early autumn suits, -mohair
is one that constantly recom
mends itself.. Tho line of colorings
includes all the standard shades; in
white, mohair has largely replaced
serge for the separato skirt, as it is
very resistent of dirt and also cleans
easily and without shrinkage. Mohair
is more adapted to the skirt and coat
suit than to the entire gown, as it is
pre-eminently a material for use and
wear. Separate short skirts of white
mohair are stylish when made in the
sunburst plaited 'model. Ex.
Fashion Nets
The gay tarlatan plaids in the
light-weight woollen goods, ginghams
and soft silks are more pronounced
than ever in the fashions of chil
dren's clothes, both for dresses and
as trimmings for dresses of the plain
colors. Even hats are being trimmed
with the plaids to match the trim
mings or the material of the dresses.
Plaid is pretty when made up into
tho guimpe style of dress, the guimp
of course, being of plain white nain
sook lawn. This combination of
plaid and a plain material or a
striped or checked material combined
with a plain one isgreatly liked; in
many cases, the skirts are made en
tirely of the plaid in a wide, shal
low, box-plaited style.
Plaits of some description are ap
parently inseparable from children's
skirts at present. The bodice is some
times made altogether of the plain
material, or of plain material trimmed
with the plaid, or is simply a small
peasant girdle with straps going over
the shoulders and crossing in the
back after the fashion of an apron.
The guimpe, which is deep in front,
showing almost to the waist line, is of
tucked nainsook. The sleeves are full
leg-of-mutton in shape and finished
with band cuffs trimmed to match
the guimpe. The prettiest trimmings
for guimpes of nainsook are inser
tions and edgings of lace and bands
of fine hand embroidery. Ladies'
Home Journal.
BE INDEPENDENT
It's Easy to Shake Off the Coffee Habit
There are many people who make
the humiliating acknowledgement that
they are dependent upon Coffee to
"brace them up" every little while.
These have never learned the truth
about Postum Cereal Coffee which
makes leaving off coffee a simple mat
ter and. brings health and strength in
place of coffee ills. A lady of Daven
port, Iowa, who has used Postum Food
Coffee for five years is competent to
talk upon the subject. She says:
"I am a school teacher and during
extra work which I thought I needed
to hfi braced up I used to indulge in
rich, strong coffee of which I was very
fond andupon which I thought I was
dependent.
"I began to have serious heart pal
pitation and at times had sharp pains
around the heart and more or less
etomach trouble. I read about Postum
and got some to try. I dropped cof
fee, took up the Postum and it worked
such wonders for me that many of
my friends took it up.
"In a short time I was well again,
even able to attend evening socials.
And I did not miss my coffee at all.
Now I can truthfully say that I have
been, repaid fully for the change I
made. I have no indications of heart
disease and not once in the past four
years have I had a sick headache or
bilious spell.
"My father, 78 years old, is a Pos
tum enthusiast and feels that his
good health in a large measure is du
to the 6 cups of good Postum which
he enjoys each day." Name furnished
by Postum Co., Battle Creek, Mich.
There Is a reason.
Breads
Bread-sticks are made from bread
dough. When sticks aro wanted,
mould the dough in sticks instead of
loaves. As these are small, three
quarters of an hour will bo sufficient
time for a second rising, and fifteen
minutes in a hot pven will bake them.
The crust formed by the rapid evap
oration of tho water from tho surface
of the loaf, which allows a portion
of tho starch to be dextrinized and
tho sugar caramelized, is more di
gestible than tho crumb. Soft, fresh
light-breads should not bo eaten.
Croutons arc made from stale bread
cut into shapes and dried and then
toasted in a moderately hot oven.
The tiny squares are served with
purees of beans, peas or tomatoes;
the crescents with marmite or vege
table soups; the large cubes, with
consomme; the half slices, with fish
soups.
Pulled bread is made from bread
which has been thoroughly baked and
cooled. Trim off the crust, and with
two forks, pull the loaf first into
halves, then quarters, then eighths;
place them in a pan lined with paper;
dry in a moderate oven until each
piece is crisp in tho center, then
brown quickly. The rough surface of
the strips allow the heat to penetrate
so thoroughly and evenly that nearly
all the starch is dextrinized. Pulled
bread, covered with scalded milk,
makes an excellent supper for chil
dren. Mrs. Rorer.
Setting the Tab!
The table cloth should bo scrupul
ously clean, and well-Ironed. The
middle crease of the cloth should be
precisely in the center of the table,
not to the left or right of it A cen
terpiece of some sort, if nothing more
than an inexpensive vase holding a
few flowers, should be'usdd to give
a charming touch of refinement The
plates should be laid at each place
with the rim just escaping tho edge
of the table. At the right of it are
laid two knives; at the left, two
forks. The soup spoon, which ap
pears at noon only, is at the right of
the knives, while the oyster fork and
teaspoons are at tho left of the forks.
The napkin is placed at tho left of
the forks, if the plates are laid before
carving. At a family dinner where
the host carves and the plates are put
in a pile before him, the napkin is in
tho square between the knives and tho
forks. Tho bread-and-butter plates
should be placed at the left and up
per end of the forks, with the small
butter-knife beside it.
Soup plates are now very small, and
the soup tureen, in houses where
there are even more than one ser
vant, is banished from the table. The
soup is sent direct to the table from
the kitchen, and it should be already
placed before the announcement of
dinner is made. The old-fashioned
open salt cellar is again to the fore,
and it certainly adds to the decora
tion of the table if it bo of heavy cut
glass or a solid color in porcelain.
The small shakers for salt and pep
per, to be placed at either end and
at tho sides of the center piece is also
in good taste.
There should always be a side table
of some kind in the dining room to
hold extra knives, forks, spoons, .after-dinner
coffee-cups, and other
things that may be needed at any
moment in the course of the meal in
progress. It is a good rule to follow
to serve the mistress first, as when
the last guest is reached there will
then be no delay. Thus custom has
obtained generally, because, with the
former fashion of serving the mistress
last, everybody was kept waiting un
til her plate arrived and she gave
the signal to begin eating. Ex.
dryer varnish four times a year.
When gloves begin to wear, place
a bit of narrow silk ribbon of tho
same color on the inside of tho glove,
draw tho torn edges closely together
and overcast them to the ribbon.
Many of tho French shirt waists
which are sewed Into a bolt havo a
small tab on each side of the center
in tho front These, when pinned
down to tho petticoats, hold tho waist
securely in place, and also help to
presorvo tho long-walsted effect
Smocking is a trimming which
never goes out of fashion for chil
dren's clothing, and dresses of tho
light-weight silk goods for summer
wear aro being much trimmed in this
pretty, old-fashioned way. The yokes
and wristbands of tho sleeves, and
sometimes a hood, which Is added in
stead of the cape, are all smocking,
being done in a thread of a color con
trasting with tho material as, for in
stance, a coat of black satin taffeta
might bo stitched in pale blue or
bright scarlot, and a coat of pongee
done in a marine blue. Ex.
Owing to the lato severe rrosts and
freezes, wo shall not havo so much
fruit as ono could desire, and com
bination desserts may help out an oc
casional domestic shortage. A plain
gelatin, flavored and eaten with or
without cream, is refreshing. If you
havo not quito enough fruit for a
dessert alono, put it into a geiatin
after it has partly hardened, press it
down and set it in a cold place for
four or five hours; any kind of ber
ries, peaches, bananas, oranges, pine
apple, or, indeed, almost any kind of
fruit may be used, or two or more
kinds mixed, and it will be pronounced
delicious.
Dried flour Is excellent for teething
children; take one cup of flour, tie it
in a stout muslin bag and drop into
,cold water; then set over the fire and
boil steadily for three hours; turn
the flour ball and dry it in the hot sun
all day; or, if you need it at onco,
dry in a slow oven without shutting
the door. In using it, grate a table
spoonful for a cupful of boiling milk
and water equal parts; wet up the
flour with a little cold water, stir in
to tho boiling milk and water, boil
five minutes, adding a small pinch of
salt
tittle Helps
To preserve a linoleum indefinitely,
it Is recommended to lay on it a hard
Canning Vegetables
As wo shall doubtless experience a
shortage of fruit tho coming season, it
behooves us to do what we can with
tho vegetables in putting up supplies
for next winter. Hero are some
recipes sent in by friends, which I
hope aro what wo want
Canning Corn. Cut corn from the
cob and put into the jars, pressing or
packing it in until the milk comes to
the top. Place the jars In a boiler on
a rack; fill the boiler with water al
most to the top of the jars (some say
tepid water; some, cold water) upon
which the rubbers have been adjusted
and the tops screwed on loosely
previous to putting them in tho boil
er, and bring water to a boil, boiling
four hours. Lift out one jar at a
time, screw the tops down tightly and
set away in a cool dark place. Bo
sure to remove the jars from the
stove before screwing down the top,
or you may have an explosion.
For canning peas and beans, ;pre
pare the vegetables as for cooliing,
place the jars, packing tightly, and
pour water in until it runs over and
all the air bubbles are out Proceed
with them a3 with corn, boiling the
peas three hours and the beans one
hour and a half. Great care must be
taken to havo everything scrupulously
clean. String beans may be canned
by cooking as for the table, adding
nothing but salt; put up in tin cans
and press down well; when within an
Inch of the top fill the can with hot,
cooked tomatoes and seal;, when the
can is opened, the tomatoes may -be
removed and the beans seasoned as
DEAFNESS
CURED
Louisville Man Originates a "
Simple Little Device That
Instantly Restores the Hear-,
ing -Fits Perfectly, Com
fortably, and Does Not Show
1 90-Pag Book FresTells all About It
filnce the discovery of a I,oulsvIIIe man It is
no lodger ncccsary for nny deaf person to carry
trumpet, a tube, or nny such old-fashioned de
rice, for it Is now possible for nny one to hear
perfectly by n simple invention that fits in the
ear and cannot be detected. The honor belonrs
to Mr. George H. Wilson of Louisville, who was
him elf deaf, and now hears as well as any one.
He calls it Wilson's Common Sense Har Drum, is
built on the strictest scientific principles, con
taining no metal of any kind, and is entirely
new in every respect. It Is so small that no one
can see it, but, nevertheless it collect all sound
waves and diverts them against the drumhead,
causing you to hear perfectly. It will do this
even when the natural ear drums arc partially
or entirely deitroycd, perforated, scarred, re-
iaxcu, or mictcncu. xi nis any ear from child
hood to old age, and aside from 4he fact that it
does not show, it never causes the hearer irrita
tion, and can be used with comfort day or night.
It will cure deafness in any person, no matter
how acquired, whether from catarrh, scarlet
fever, typhoid or brain fever, measles, whoop
ing cough, gathering in the ear, shocks from ar
tillery, or through accidents. It not only cures
but stays the progress of deafness and all rear
ing and buzzing noises. It does this in a snp'e,
sure and scientific way. The effect is immeu.ate.
Let every person who needs this at once send
to the company for its 100-page book, which you
can have free. It describes and illustrates Wil
son's Common Sense Ear Drums, and contains
many bona iide letters from numerous users in
the United States, Canada, Mexico, England,
Scotland, Ireland, Wales, Austria, New Zealand
Tasmania, India. These letters are from people
in every station of life-clergymen, physicians,
lawyers, merchants, society ladies, etc. and tell
the truth about the benefits to be derived from
the use of this wouderful little device; yoa will
find among them the names of people in your,
own town or state, andyouareatlioertytowrits
to any of them you wish and secure their opinion
as restoring the hearing to its normal condition.
Write today and it will not be long before you
are again hearing-. Address for the free boot
and convincing evidence, Vilson Kar Drum Co
939 Todd building, Louisville, Ky U. 8. A.
usual; the tomatoes flavor the beans,'
but many people like It so.
Hanaa Nature
We flock to see the man who can
Bring laughs and make care disap- -pear,
And never kick because we pay
The man ten thousand plunks a.
year.
But ho who points the better way
And strives our weary souls to
bless,
We pay five, hundred plunks a year
And think he ought to work foe
. less. Exchange.