THE COOK BOOK
By Jane Eddington
Vlonnet dress of beige crepe de chine;
i belga hat with transparent crown.
jf By "MaryBruth William: .
tCMcxco Trlbaoe Foreign New Service.
A BRi W LAVENDER..
PARISj Special Correspondence !
-ThekPrlncess Pat, shivering in
a big sabla coat and a hat of
what tha French call crln or
fins- horsehair is a picture to remem
ber. At least, it Is what I remember
of smart wedding that took place
a our otherwise unexciting neighbor
hood last week. She was one of the
ijwltnesseevand signed the register with
shaking fingers that signifying the
Iclnd of spring wo have over here,
' Thehrida-was Mmede Mler, daugh
tter of he retiring ambassador from
tafexlcotaXiOndon, and the bridegroom -
Scotchman, Arbuthnot Leslie. But,
of course he. Important- things are
the bride, the -attendant, and the
Church.
It was one of the old monasteries,
dating hack centuries, which got pret
ty badly beaten up inr the revolution.
We pass and repass It every day, and
eeera to hear the dull echoes of the
past from Its somber empty Interior.
It has been a long time since anything
swell " was consummated there be
fore. Bnt In Paris, the older, the din
gier, the more shut tip- your church,
and the iHore people yotr have to get '1
to work .putting it In order for yon.
MY FUNNIEST
TRAVELING
EXPERIENCE
Boys Wilb Be Boys.
Three young men were traveling
r,
from Chicago to Jacksonville together.
The youngest, Herbert, had been the
only one able to procure a lower berth,
owing to crowded conditions. The
first night out of Chicago he retired
early, . leaving his friends in the
; smoker. ' As the other two came
through td their berttis they plotted
against poor Herbert, who they sup
posed was slumbering, in the coveted
lower berth. However, he had turned
It over to an elderly" woman and had
taken her upper berth for himself.
Quite unconscious of this fact, the
conspirators crept up to berth 12, and
reaching in, gave several energetic
thumps with their fists until a femi
nine voice cried out, "Help! Porter!
Help! " They fled, cursing Herbert's
(chivalry. M. P.
Cool!
In the middle of the night I was
aroused in my berth by the sensation
that I was being kicked in the face.
And I was. I switched on my light
and discovered a little girl, not more
than 4, who had . crawled into . my.
berth. - .
.. ?. What are - you" doing in here?" I
asked.
"Why, I was cold," she said as she
i va t jw tr w sr rw. is
reversed herself and snuggled down
under the covers. . . . .
Finally I found the mother, who
had put the child to bed by herself,
and we all settled down again.
W. S.
Solicitous.
Having rushed to catch my train
and reaching the train about a minute
before it started., the conductor. in
formed me to get on in one of the rear
coaches and walk through to. the day
coach which was several coaches
ahead.
On my way through I overtook an
elderly w-.man who .was making her
way to the same coach. At that
moment the porter came through and
relieved me of my luggage, and told
me he would bring it in later. The
woman clung on to her traveling bag
and told me that I had better hold on
to mine I tried to assure her that I
felt perfectly safe In letting the porter
take my grip. She, however, was
somewhat suspicious and reminded me
all the way to our seats that I might
never see my belongings again.
She sat in the seat in front of me and
about every five minutes would In
quire if the porter had brought my
grip. Every one near us was much
amused, and when at last the porter
came In carrying my grip, I felt as
much-relieved as she did. U. P.
Princess Pat in sable coat and large
hat of transparent crinoline.
the more chlo it is to be married
there. ,v
Right round the corner stands- the
Madeleine, " all set " for any wedding,
however smart. But this bridal party
called the officiating clergy away from
their regular post there, and brought
them to the historic relic five doors
from us.
The bride sprang a brand new note
in costuming. Bhe was got up in the
conventional bridal dress, with court
train, veil, and flowers only those
flowers were blue, and not white.
That bridal dress was not of Ivory
satin, but of crepe georgette and crepe
de chine and in lavender. Thus was
It signified that this was a second
marriage of the bride, and not her
first. - '
She was small and blonde, and the
minlonettes and fruit women along
the street, who formed a lane to watch
the entourage enter, gasped at her pret
tiness. The crepe georgette formed
the body of the dress, with Its heavy
hanging lines, and the .thinner crepe
de chine made the sleeves, that the
arms " showed through. Tho mauve
bridal veil was held in place with blue
hyacinths, and the color scheme was
lovely. Hyacinths and harebells deco rated
the church.
The wedding was so different from
on of ours. There are nevsr pews
In these churcher., but chairs, and
Pearl went eagerly in search of Sport,
for she had most Important news to Im
part to him. Suddenly he spied her;
came running happily toward her. " 0,
doggie," she exclaimed in gleeful ex
citement, " I has the best news to tell
you; me and you has got a little baby
sister! '
F. J.
Valentine's day Horace brought a
valentine to my nephew, saying:
" Here's a valentine for Harold. Tell
him to send me one." F. P. F.
One morning Mary was in Aunt
Edith's room, making a little visit She
had been told many times that when
up there she must not open any table
or dresser drawers. Nevertheless, it
was not long before she began to open
one drawer after another doing so
gently and casting side glances at her
aunt at the same time. Finally she
said, "O, I'm not touching anything.
Aunt Edith; I'm Just letting in a little
fresh air." F. E. C.
Grandpa came in smiling, and Billy,,
kusolng to him, salck " Have you got
something for me? Tou look so laugh
ing." C.C.
Dick loves to ride in an auto and
rides with me quite often. - He came in
the 6tore one afternoon and I told him
he had missed a nice ride through the
park by not being around in the morn
ing, to which he replied: " Next time
holler me."' E. T.
The writing teacher visited, school
one day and found one exceptionally
good writer in the class.
, The teacher said: " Clark Is going to
be a good business man. Is your
father a business man? What does
he dor
Clark replied: "My youngest father
works in an office, and my grandfather
does, too." O. D.
HI
White dress striped m red and blue, I
run with marine blue ribbons.
they were arranged informally as at
a reception. The bridegroom sat
up near the altar in one of them wait-
; ing for, his .bride. She, after the
worldwide custom, walked to meet
him on the arm of his father.
The wedding was really awfully
smart.. Mme. de Lana, sister of the.
bride, was- the first attendant.. Her
dress shrieked Vionnet so loudly that
you' could hear' It. It was of beige, and
it had pieces of the material crossing
the bodice horizontally, in contrast to
the tooth shaped points that flounced
the skirt. The big hat was of beige
crinoline and transparent in the crown,
so that one could see every wavy hair
of the beautiful coiffure.
The. value of the costuming of. the
Lady Patricia Ramsay lay In its con-
. trasts. .' The thin hat Was indeed effec
tive with the heavy coat, and then, tod,
- the hat was a feature in itself. It was
a mustard yellow, with oats of the
same color flattened against the crown,
and these were punctuated with yellow
buttercups ah sVnglo-Sazon hat with a
French turn to it. Results were excel
lent. ..
The third dress shows what is per
haps the winning silhouette of the day.
Go to Claridge's for their tea dances
and you will see eight out of ten of the -dresses
made on these lines. This one
Is valuable as indicating further the
trl-color vogue in robes.
I was walking along the beach with
Amy Lou one day in August The beach
was pebbly and she had neglected to
put on her sandals. She limped along
for a while, then said sweetly: " My
feet feel like they have a headache."
P. I
On her first visit to Chicago, Jane
was . .taken downtown in a bus.
"Mother," she said in a loud whisper,
"was Cinderella's coach like this?"
C. J.
Mary and. Tom, while mother was
upstairs,-helped themselves to dough
nuts. Then, conscience stricken, Tom
ran to the bottom of the stairs and
called up, "Mother, may we have some
doughnuts?"
" Yes, dear," replied mother, " but be
sure to go Into the kitchen to eat
them."
, " Yes, mother, we did," said Tom.
K. E. M.
John's mother was tacking down a
hall carpet and accidentally struck her
hand with the hammer.
When daddy arrived home he was
naturally surprised to see her hand all
wrapped up in a cloth, and exclaimed,
" Well, well! What happened to poor
mamma?"
: John promptly replied: " Reckless
driving." J. V.
LOVE LETTERS
FACING LIFE TOGETHER.
DEARLY BELOVED: The sun Is
setting, and the hour of twilight
has settled upon the earth. The
day's conquests and failures are
at a close, and now I come to you' to
whisper what my heart would say.
It has been a joy to me every day to
know that the same sun shines upon
us both; that the same rising moon
lightens with silvery radiance our
pathways, that the earns-star shed
Vlonnet coat of pearl gray broadcloth
with straw collar and cuffs.
The dress Itself Is white, and the
stripes are in red and blue. As you
can see, the bodice is tight fitting and
the skirt plaited. It is run lengthwise
with ribbons of marine blue velvet. The
low cut bodice is finished with a Char
lotte Corday collar in white embroid
ery. Alice Bernard is the author.
The fourth offering Is valuable for
showing the way that Vlonnet is using
straw for cuffs and collars instead of
fur. Of course it is awfully uncomfort
able stuff to have around your neck,
but you must put an up to date ap
pearance. This is gray straw on a
pale gray coat. (If you sat down In It
on a cane seated chair you would be
lost or the coat would, and nothing
short' of dyeing would ever save It.)
People are ordering it In numbers in
more conservative colors, and then
again there are the smart purchasers
and rich principally from Spain and
Portugal, who are getting the model
exactly duplicated.
' They say it will be so useful for
spring. I should not think it would
be exactly useful for anything except
for contributing toward a chlo appear
ance, because, aside from Its being a
little more delicate than white, you of
course mustn't have an Interlining in
It, lest you look fat.
The hat is by Reboux and is Russian
in ' shape. It is of gray silk cord,
braided.
Rosemary, seeing a sprinkling wag
on for the first time, exclaimed: " O,
daddy, look. Just see what that man
put on the back of his wagon to keep
the kids from hitching on." R. R.
Wayne's uncle presented hlra with a
penny. With an air of deep grievance
the child eyed the coin and spoke re
proachfully. "Why, that won't go in
my dime bank." T. O.
Grandma was.rather slow in trying
to fasten the back of Mary's dress,
when her little brother, anxious to go
out and play with her, remarked,
" Come, grandma, make it snappy."
V. V.
abroad their cheering light into your
heart and mine.
I wonder, heart of mine, what today
has brought to you, for our future hap
piness is bullded upon this daily un
conscious welding of our souls into
one.
Soon will come to us the realization
of our dreams, when I shall lay my
hand In yours and we shall walk to
gether through the spring into the
autumn, and, if God wills, down the
wintry slope of life, finding our su
preme happiness in fading . the same
storms and living the same Joys to
gether. You can never know Just how much
you havo meant to me In a thousand
different ways. I have loved you so
long that love has become deeper and
deeper every day.
Beloved, when with noiseless tread
the years shall lead us down the west
ward slope and through the gates of
life's sunset, I only ask that we may
go hand In hand Into that eternal realm
of happiness where God is love.
lours in devotion, AxjCJit
LETTUCE IN MENU MAKING.
THE summary of a Rtman meal
was " from egg to apple." The
English equivalent has more
commonly been "from soup to
nuts." According to the preachment
below we might define It as from "leaf
to leaf" the leaf being the lettuce
leaf, or some substitute for It, like
cress or nasturtium or pepper grass
or mustard sprouts.
Nice little crisp centers of the cos
lettuce, or what we more commonly
speak of as romatne, are a perfectly
good appetizer. They are quite as
good, with or without salt, served after
the sweets of a meal or at the end,
after a cooked pudding, as the English
quite universally serve cos lettuce, rad
ishes, and crisp celery.
Lettuce cream soups are delicious.
Lettuce greens or a vegetable of let
tuce have great tonlo value, and are
particularly appropriate with lamb,
and historically Just, also. Three thou
sand years ago lettuce figured with
the lamb without blemish and the
bread without yeast. The bitterer this
lettuce was note below how to cook
to get full bitterness the more sym
bolio was the combination.
Using the Late Lettuce. ,
As for the salad course, It has had
too large a monopoly of this wonder
ful and abundant green thing. To try
to use the lettuce wealth of even a
small garden in salads alone, unless .
for a large number of people, Is hope-.
less, but lettuce can be cooked even
after it has sent up a tall seed stern.
Late lettuce,, gone to seed.1 in ' this
fashion, makes a delicious vegetable,,
if correctly cooked.
There is a combination ' of cooked
greens and eggs, molded, which is used
in various European countries. It is
called a pudding in Italy, and may take
the place of the meat dish. It is called
a " savory" in England, and takes the
place of the pudding course in a meal
finished with bread and cheese, and
crisp' things like radishes and celery.
. The French call lettuce which is
blanched, then cooked In lightly salted
water until soft drained, arranged on
a vegetable dish and allowed to get
cold, then served with melted butter, '
boiling hot, English lettuce. Cooked .
lettuce served with a perfect white
sauce has been called German lettuce
by the French, or lettuce "a l'Alle
mande," a term frequently seen on
fine menus in the French language.
One French publication says in this
connection! " This denomination, so
often employed in cookery, makes us
think that it is to the German school
that we are indebted for the delicate
white sauce ' grasse' which charac
terizes the most of the dishes served
under this name."
Hot Cream for Greens.
For American cooks, it Is safest to
prescribe pure cream for sauces to be
served with cooked greens, unless they
happen to be superlatively good cooks.
Any green thing, whether string
beans, green peas, or real greens,-may
be utterly distasteful If served In a me
diocre white sauce, while only a few
tablespoons of hot cream cannot pos
sibly depreciate their quality.
Cooked lettuce, with meat gravies,
chopped boiled egg, and so forth," may
be brought up to the quality of a cen
tral dish for a meal. When served
with a heavy and rich brown gravy the
lettuce is called Spanish.
If we will go to the French for the
designations of our lettuce dishes,, we
can find enough names to last us a
Practical and
A RIBBON ALPHABET.
THFSE ribbon initials are quite a
Utile out of the ordinary, and will
work up beautifully on many
things. Transfer the letters to
the material by first laying a piece, of
tissue paper over the letter, and go
over each part of it carefully with a
sharp but soft pencil. Then lay the
tissue paper you have worked on, pen
ciled side down, on another piece of
tissue, and go over the same process
again. . Lay this second impression
face down on the material, pin It se
curely, and go over each line for the
third time.
The reason you have to do the work
on both sides of the tissue is that If
you used the first impression you made
the letter would be the wrong side
around on the cloth.
The raised satin stitch Is the hand
year through In making our dally
menus. I once read and-translated
from the French quite endless poxes
about lettuce, with recipes, and then,
working with these pages for a bae,
semi-created the following simple rec
ipes: 1
Cooked Chlffonade Lettuce I.
The word chlffonade, meaning o
make Into rags, is commonly used in
cookery referring to lettuce cut up
slaw fashion. In cooking lettuce there
is considerable, advantage In cutting
It up this fashion. Squeeze a handful
closely In the hand and cut across.
Large heads of leaf lettuce so cut up
and cooked, are among the most easily
prepared and pleasantest of vegetable
dishes.
'Look over lettuce carefully, wash
thoroughly, and cut up on a board
like slaw. Put In a pan, pour boiling
water over the lettuce, pour off, drain,
and put Into a small saucepan, allowing
one . tablespoon of melted butter to
each head of lettuce. Cover and cook
over a tiny fire until the lettuce Is
tender.
Season with a bit of salt and use
plain as a vegetable, or a garnish, or
cold with a salad dressing, or hot with
any sauce yoi are expert In making
and like.
Cooked Chiffonade lettuce, II.
(The advantage of. blanching lettuce
in boiling water Is . that it will be a
bright grass green when cooked,
though it is likely to be a dark olive
green when It is not blanched, but if
we want to get the full benefit of the
better principle we- should not blanch
it. Instead put lettuce,, cut slaw or
julienne fashion, to cook directly in
butter, after it has been washed and
cut up. Cover the pan quickly so that
the lettuce will not wilt but will steam
at once. Cook till tender. -
. Lettuce Purees.
, Lettuce purees are used hot only for
soups, but in making little green balls
or molds, sometimes to be used alter
nately with slices of toast, or carrot in
some ' form, for garnishing meats.
This cooked lettuce is always put
through a sieve to get it to the puree
form, and it sieves most easily if it is
cut up chiffonade fashion before it Is
cooked. It may be pressed through a
frying basket instead of a sieve, and
be fine enough for most purposes. Of
course the task is easier. Lettuce
puree may be simply heated up, but
tered lightly, and served on toast or
it may be used for a soup, or further
cooked, gently, In meat stock or a
gravy or cream, or stewed gently with
vegetable. and meat seasonings.
Chiffonade Soup.
To a thick soup, cream or of meat
lettuce, cut up chiffonade fashion and
cooked, may be a great addition. It
may be added to a thick bean or pea
soup to give the soup a lively quality.
The cooking of the lettuce before it is
added to the soup should be for ten
minutes. It may be blanched or not.
Lettuce which is so cut up and cooked
in the water only it has within Itself
and what remains from the washing,
with a little butter, is sometimes called
melted lettuce, and may be used when
cold with boiled egg garnish for a
salad. It. may. thus be the perfection
of a wilted lettuce salad. For the
salad, bacon fat may be used Instead
of butter.
Lettuce in Cream.
Probably there Is no way of prepar
ing lettuce in cream so pretty as that
In which- the lettuce Is first cooked
chiffonade. With cream it is delicious
served on toast and is as quickly pre
pared as a Welsh rabbit, and presum
ably Infinitely more suitable for easy
digestion. For two good big heads of
leaf lttuce, cut up, blanched, (kid
Fancy Needlework BY CL0TrLD
' : t
0
somest for these letters, and the first
step is to use a running stitch on all
outlines. These stitches must be well
done, so as to keep perfectly the shape
of the letter. The stitches can be
quite Jong where the line Is straight
' but where there are curves the stitches
must be short and must follow the
curves perfectly. Of course, the
stitches on the wrong side are tiny
ones.
The next step is the padding, and
this is done by using three or four
strands of the floss and taking running
Btltches that are quite long on the
right side and short on the under. Or
you may fill In with a chain stitch. As
you near the outline make the filling
less pronounced.
The embroidery Is done with a finer
floss than that used for the filling, and
the stitches are always at right angles
stewed In two tablespoons of butts
need only to be boiled up to two tabl
spoons of cream, which Is half reduced
in the boiling up, to prepare it for
sorvlng on toast or with some rice.
Braised Lettuce.
There are a great number of ways
of braising lettuce, and It. may be
served In a great variety of ways, with
or without sauoes, including Hollan
dalse. It Is combined with almost any
of the vegetables and may be seasoned
to fit any meat or fish with which it is
served.
Heads of lettuce or leaves may com
monly be cooked without being cut up,
and then are manipulated in numerous
ways for a finish stuffed, spread out,
and sprinkled or variously dressed
with sauces and meat minces. Meat
stock Is commonly used, but it may be
dispensed with. f.
Here is one fashion: Blanch lettutsa
and put it to cook in a little meat
stock with a slice of salt pork, some
seasoning vegetables like carrot and
onion, green pepper and celery, all
cut fine. Braising means cooking close
covered and over a small fire. Instead
of meat stock, a liitle water may bs
added to the frying pan, in which ham
has been fried in butter, and this used,
It is really an excellent liquid In which
to braise lettuce. In this case two or
three tomatoes, one onion, and two or
three carrots sliced exceedingly thla
may be used with a bit of salt and a
pinch of sugar for the seasoning.
Lettuce Pudding or " Budlno."
Blanch lettuce, cool, drain, press,
stew in butter, chop fine or use a
puree made as described above and
dry over the fire, stirring constantly
over fire so that the evaporation may
be rapid. For a pound of lettuce whip
two or three entire ecus and add to
the caked and dried out lettuce away
from the fire. Season with a bit each
of salt, pepper, and mustard, and mis
well.
Fill a buttered mold with the mix
ture. Cook in a water bath in ths
oven for thirty minutes. Let it stand
some minutes before unmolding it, in
order that It may' become more com
pact. Unmold on a round dish, pour over ft
a cream sauce or plain hot batter or
cream. ' With meat and gravy this
might be served from the mold as a
souffle.
Cooking Read Lettuce.
There are more ways of preparing
head lettuce than seem In keeping with
our dinner service than in preparing
leaf lettuce in the many flat dishes
which the French and Italians use. Ths
general or preparatory direction always
is: Blanch, rinse with eeld water,
drain, and press or dry. Now it may
be further cooked in plain water. In
butter, lii meat- stock, or a thickened
gravy, or some substitute for these.
It may be stuffed with almost any
thing, Including mashed potato."
A Lettuce Rosette.
Lettuce leaves or heads cooked
whole may be made into a flat irosetts
on a plate with an egg finish" or with
a sauce", or the rosette may be an outer
border In which is served vegetables,
rice, or any heap of pleasant foods,
like a curry. Leaf lettuce may be
cooked whole, several placed on top
one of the other, cut In half length
wise, folded once, points placed all
together the wide parts out to fform
a wheel. In between, each spoke may
be placed vegetables of one or several
sorts to make an ornamental vege
tarian dish. Use plain melted butter,
or any sauce preferred with it This
may seem like doing a fussy thing, but
the expense in money of the dish is
slight at this season, and until ths
hottest weather, so we can afford a
little more expense In time.
to the edge. Of course, this work is
all done In a frame, and has to be dons
slowly, so as to have even looking
work. Whers there are curves the
stitches have to be taken cfose to
gether on the Inside, and on the outer
side there must be no spaces, but try
and have them come just together.
And on the inside they must never lap.
A little practice will make it possible
to do beautiful work, and where one
Is inexperienced time will be well
spent by practicing first on an ordi
nary piece of cloth. It is a fascinating
work, but unless it Is well done there
Is no beauty in it.
Where the ribbon ties across the let
ters you might work the edges in a
fine outline stitch and fill in the spaces
with the seed stitch.
The last Installment of the alphabet
will appear next Sunday.
