Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1889-06-23

silver or wood. Each of us is presented
with wooden muller to stamp this on our
minds, and mine rests on bracket with
photographs and porcelain as memento,
till it is put to use in the little cool house
in sweet air where the next letter, I hope,
will find me.
BEAUTY's NOVEL TRIAL.
Please recount the directions, ladies, not
to use more than a teaspoonftl of cocoa to
cup, not to mix it with cold milk or hot
milk, or stir it with q common spoon. M.
Maillard's is charmingly wrought, antique
silver, and it is to boil up once in an earthen
or porcelain boiler, not a metal pot. The
trim maid in white cap serves us with a
pale blue cup of delicate nectar, which my
brilliant friend whispers they may feed her
when she arrives at the other side of the
river Between her and the other four or
five distractingly pretty women in the
room, I have hard work to keep the run OF
the lecture. 1t could not have been apropos
of chocolate exactly that the brunette with
splendid dark eyes, exquisite with dusky
lashes, said that she wondered why one must
be always little unbecoming to look re-
spectacle, or that sunny-browed blonde
confessed that she was 'tired of trying 10
live up to her angelic hair" It is hard
lines to look so like an angel at times that
people expect one to always be devoid OF
temper and stand any amount of putting
upon.
Chocolate, however, must not be scraped
or powdered, as half its flavor is lost in the
process, and only the vanilla chocolate is fit
for drinking. The plain sort is only meant
for cakes and bonbon making. You break
tablet of single vanilla chocolate for each
cup of cold milk or milk and water, and put
to boil in an earthen or enameled pot, for ten
minutes, stirring constantly all the time.
Then it comes off creamy, and you take 1t
Immediately with the long, crisp sticks OF
italian bread, and want very little else for
breakfast but some iruit. For increasing
plumpness there is no food like it, with the
crisp sticks of whole meal bread.
ANSWERS TO CORRESPONDENTS.
Some one inquiries the best way of making
graham or whole meal bread, and no point is SO
little understood. In the first place see that the
-four is good and freshly ground, not too branny
or full of black specks or in the least musty
or IN damp, ill-aired place, or near strong
smelling food. Sift 1t to see If the bran is
clean, and If satisfactory put it back with the
-four again. The best bread is made with two
tablespoons of molasses to the quart of -four
half a teaspoon of salt and sour milk to make
stiff batter, with a teaspoon of baking soda dis
solved in cold water to the pint of liquid just as
it is pouring into the flour. A tablespoonful OF
melted butter may be added also. The bread
requires no kneading or rising, but should go
at once into hot oven and bake to a crisp
brown crust: Very little bread, either white or
brown, is baked enough to be wholesome and
the slack-baked stuff sets up ferment in the
stomach which ruins health. Bread made sim
ply of baking powder or cream of tartar and
soda, with or without milk in the water used to
IN G mi nipoStQd
especially in summer, but good yeast bread of
whole meal with a little molasses and very
little or no cornmeal, mixed in sponge, stirred
up without kneading and thoroughly baked, is
a good household bread. If it grows moist by
keeping in summer slice thin and toast or bake
crisp to preserve its wholesomeness. Bread in
the slightest degree clammy, sour or musty is
bad at any time, but rank poison In summer,
and much of the disorder attributed to malaria
and other things is set on foot by miserable
bread.
The flour is inferior, the bread trays seldom
cleaned properly, the bread is acid enough to
cause dangerous ferments in the stomach in
warm weather, and so slack-baked as to start
fungus in loaf in short time.
HEALTHY, SAFE BREAD
keeps longer by two days than any other. The
only safe bread for dyspeptics in hot weather
is crisp thin cracker OF whole meal mixed
stiff with water. salt and tablespoon of butter
TO the quart OF uour rOlleQ out as tnln as posi-
BILE and baked brown in a hot oven. A little
sugar may be added. if well borne, and the
butter left out if it does not suit the digestion
but the cracker must be thoroughly baked.
These crisp crackers are very good eating with
coffee. soup or milk for family use. The In
dIaus have the advantage of u.s. they pre-
pare their bread from freshly ground meal al
ways, and bake it thin and crisp over the fire.
One might name this cracker complexion
bread" for being perfectly innocent for diges-
tion, it improves the face remarkably in
short time so much has our daily bread to do
with brain, nerve and tissues.
The Designing Widow and others who
write for hair dyes have come to the wrong
person. The only way to improve The color OF
the hair is to keep the scalp clean, and the
locks by weekly washing with borax ammonia
or yelk of egg dissolved in water, and to brush
it thoroughly twice day from 80 to 100 strokes
each time Vaseline applied daily as dress
ing will darken the hair slightly, and washing
with dilute ammonia, one tablespoonful to two
quarts of water, drying in the sun afterward,
will bleach hair by degrees. Oil of lavender is
the best application to keep hair from falling
or to make it grow on high foreheads, If it viii
grow at ALL SHIRLEY DARE.