St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1888-01-15
trimmings for seal hats, caps and tur,

trimmings Tor seal mats, caps ana TUE
bans.
Fashionable favor is about equally di
vided between long and short wraps.
Imitation furs in the form of seal
Astrakan and other pushes are much
worn.
The newest seal turbans have high,
slender, tapering crowns. fiat on top.
The upturned brim or border is fire.
quently of sable, otter, brown beaver,
caracal, or some other fine fur.
All short wraps, whether of seal or
cloaking stuffs, have long tablike fronts.
The circular, fur-lined or wadded, is
only used nowadays as an extra carriage
wrap.
A pretty painted calendar for the New
Year is very acceptable New Years
present.
MOire is, without question, the fashion,
able silk which disputes favor with
peau de sole.
New Years gifts, like New Years
cards, should take form suggestive of
the new year.
Striped fabrics are in the ascendant,
and vivid colors OH neutral grounds the
preferred form.
Soft India silk, China silk, surah and
crepe are the proper materials for the
usefel tea gown or matinee.
Belts, pockets, bands, collars, cuffs Of
seal and other furs are seen on rich
peau de sole and other dresses.
FraizeS high and of medium height
are as much in favor for dinner cos
tunes as the fall Of lace over the V-cut
bodice and dog.
Striped fabrics look best when cut on
the bias for the corsage and sleeves, all
the stripes running in points down, not
upward.
Most dinner dresses for American
women are made with high bOdices, or
opening only in V shape in front, but
high in the back.
Black lace dresses bid fair to never go
entirely out of fashion. They only
change their shape and underdress
from season to season.
There is fad for bags of all sorts.
Shoe bags, stocking bags, shopping
bags, lorgnette bags, and all these are
made as dainty with decorations Of one
kind or another as possible.
Breakfast Cakes.
Nothing is more appetizing at this
| season of the year than warm cakes for
| breakfast, a variety of which may be
made by attention to the following rec
ipes.
Buckwheat Cakes-Put one quart of
| cold water in jar, add to it teaspoon
| full of salt and three and half cups of
buckwheat, beat until perfectly smooth,
| then add half teacup OF yeast and mix
we'll; cover the top of the jar, let stand
! in moderately warm place until morn
| ing. When ready to bake dissolve a
teaspoon of soda in ten tablespoons of
boiling water, add this to the batter,
| beat and bake on a hot creased griddle.
Quick Buckwheat Cakes-To one
quart of buckwheat flour add half a.pint
| each of wheat flour and corn meal, one
tablespoon of sugar, three of baking
powder. one teaspoon of salt, mix well
and add pint of cold water. Make the
batter thin, pour on hot creased grid
die and brown. Eat with honey.
Southern Buckwheat Cakes-One pint
of buckwheat flour, one tablespoon of
corn meal, one of yeast, teaspoon of
salt, mix with warm water and set to
rise. When light add teacup of lard,
let rise again and bake on hot griddle
Buttermilk Cakes.-Into one pint of
buttermilk beat three eggs, then add a
tea cup of c0rnmeal and half as much
flour, a pinch of salt and half teaspoon
OF soda. Grease the griddle and bake
quickly.
Breakfast Cakes.-Take one quart of
sour milk, the yOlks of four eggs we'll
beaten, one quart Of flour, a tablespoon
of butter, and two small teaspoons of
soda. Add the stiff beaten whites of
the eggs just before baking. Drop in
large tablespoonful on hot creased
griddle. Butter and sprinkle with pow
| dered sugar while hot.
Baking-powder GLADSTONE quart of
| flour, two teaspoons of baking powder,
one quart of sweet milk, two eggs, one
teaspoon of salt; bake on a very hot,
wel-greased griddle.
| Cream CakeS-One quart of flour, on e
teaspoon of baking powder one table
spoon OF melted butter, one pint of
sweet cream, one teaspoon of salt; beat
we'll and bake quickly on very hot
griddle.
| Stale bread Cakes-Put loaf of stale
| bread in soak over night in a pint of
! sweet milk; in the morning add three
eggs and tablespoonful of butter; bake
on a hot griddle.
Corn GLADSTONE quart of sweet milk,
one pintof sifted meal, half teaspoon
of soda, one tablespoon of melted lard,
four eggs. one teaspoon of salt; bake on
very hot griddle. we'll creased.
| Egg Corn GLADSTONE quart of new
| ing teaspoon of baking powder, two
tablespoons of butter, the whites of six
eggs. beaten stiff. Bake on a hot grid
| die, and serve Immediately.
Flannel Cakes-Heat a pint of sweet
milk, into it put two tablespoons of
butter, then add pint of cold milk and
four well-beaten eggs. teaspoon of
salt, and half cup of yeast. Set for
three hours in warm place; when
light, add flour to make stiff batter, and
| bake on creased griddle.
MuSh Batter CakeS-TwO cupSfuI of
| cOrnmeal muSh, one of flour, two eggs,
pinch of salt; use sufficient sweet
! milk to make batter. and bake on hot,
| creased gridle.
Geneva Griddle Cakes.-TwO pints of
| flour, five tablespoons of sugar, half
| teaspoon of salt, two of baking powder.
| two tablespoons of butter, -four eggs and
half pint of milk. Bake on a hot
griddle, and sift over with powdered
sugar.
Rice Cakes.-Two cups of cold boiled
rice, one pint of flour, one teaspoon of
sugar half teaspoon of salt, two tea
spoons OF baking powder, one egg and
half pint of milk. Bake ON creased
griddle; serve with honey.
Rye Griddle Cakes.-One pint of rye
flour, half pint of graham -four, half
pint OF wheat flour, a tablespoon of
sugar, one egg, one pint Of milk, two
teaspoons of baking powder, teaspoon
of salt; mix in smooth batter and bake
brown OH creased griddle.
Farina Cakes Melt in one pint of
milk a teaspoon Of butter, add four
spoons of farina and boil thick; let cool.
Beat in three eggs, half teacup of
flour, pinch of salt and half teacup
of baking powder. Bake brown on
well-greased griddle. Serve with syrup.
Cerealine Cakes.-Take three cups of
cereaiine and wet with two cup of milk;
add one beaten egg, a teaspoonful of
baking powder and pinch of salt; mix
thoroughly: Bake brown on a griddle