New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-11-30


like a shower Of sun rays TO the very edge OF the
train and is fastened on the forehead by pointed
tiara OF gold figrec, enriched with pearls, FORMING
very effective II somewhat heavy headdrcss. There
were bridesmaids but as is the usage In Roumania
young married lady friend and her husband accom-
panied the bride to the altar and toward the close OF
the ceremony they held golden crown over the heads
Of the bridal couple while the rings were being ex-
changed.
Before leaving the church the bride and bridegroom
kissed by every present, and then TWO hsheo
tapcrs were placed the box OF the carriage WINCH
convey them to The house OF the brides parehs'
Should the wind exngush one during the transit INC
accident is regarded By Rounanlans as All EVIL oHeh'
This, however, dill not happen, ana the whole party
in the merrest OF moods when they reached ther
destination Immediately after the wedding breakfast
the bride divided her gartcrs among the young girls
present. every ri them receiving small piece OF
tho garland orange flowers which had done duty as
this much-dscussed adjunct OF feminine toilet ms,
II appears brings good luck and Indicates marriage
during the coming year for each of the fair recipients
There are few breakfast cakes more acceptable 10
the family than griddlecakes, as they are OFTEN
known in NewYork pancakes-though genuine pan
cake IS baked in pan and turned slapack fashion by
tossing up in the air. with deft twist OF the wrst
that 1t falls evenly back on the other SIDE ran
cakes baked in this way favo1te dessert IN
French families, where cooks become very skilf;l In
tossing them In the pan. grddlecake Is distncvey
an American cake, the gridde being scarce uensil
In London or Paris. The English like the French
cakes which are similar to our giddlecakes and are
baked in a frying pan The American buckwheat has
attained such renown that 1t is served In some res
taurants abroad special dclicacy. There nave
been several fancy brands OF buckwheat offered for
sale lately The best buckwheat Is the oldfashioned
kind purchased pure and fresh from the mill In the
0fn.r ri
kind it is always better to buy enough in the fall to
last all winter, and store It In dry, cold place Do
not be tempted into paying special price Tor any
fancy brands OF this -four. they are usually simply
good buckwheat -four aderated for the sake OF pront
The best buckwheat cakes are made of for cups OF
buckwheat -four, cup OF yellow Indian meal
tablespoonful OF salt mixed up with three cups Of hot
water and cup Of cold milk. making the mixture
about blood warm. Beat this batter vigorously and
add cup Of liquid yeast yeast cake dissolved in
cup OF lukewarm water. Buckwheat cakes after the
first rising should be raised with Of the batter
For this purpose there should always De
made at least pint more than is used
each time, and this should be set away In cool place
to yeast for the next batch Of cakes These
cakes raised with buckwheat batter will be better than
the first raised with yeast. 1t is not necessary to
make fresh batter raised with yeast. even when these
cakes served three times a week on the table,
oftener than once month. After the yeast Is added
the batter beat it again thoroughly, and set 1t In
place where 1t will be kept at an equally warm
temperature till morning. The best dish for making
buckwheat cakes in is large pail of earthen-
ware with spout, which is fitted with tight TIN
cover over the top and another the spout
and which has bail to handle 1t with. The batter
be beaten thoroughly In this, and can then be
covered up tight. The cakes easily formed into
perfect circles they should, by pouring the latter
from the spout
II there is the least danger that the temperature
of the kitchen will become very cold before morning
wrap heavy fold Of newspapers or blanket around
the cake pail In the morning have ready heapnS
teaspoontu OF the best baking soda, stir II INTO
cup of milk. and add this TO the batter, ana
beat 1t well in; II will foam up like soda water The
batter should be baked soon as possible amer
this II the batter not thin enough, add more MILK
There are several kinds of giddles in use. soap
stone gridde, such is used commonly in New
England, does not require greasing therefore there
is no smoke or OdOr from cooking cakes on it; but
the cakes are not tender when they are cooked
on all iron griddle. The best iron griddes are now
polished bright like French frying pan. so thai
they easily cleansed. and do not become rough,
and the cakes do not stick to them as they DO 10
the oldfashioned iron ones
II these directions are carefully followed. ard the
materials are good. this recipe cannot fail to give
the most satisfactory results. No bucSwheat cakes
mixed with water. with molasses added 10 make them
brown ever good or brown so evenly as those
which are mixed with part milk. II is good plan
to pour clear cold water over the batter left for
yeast. and turn II carefully of when the batter Is
wanted. This water abSorbs acidify, 1t does not
mix with the batter and 1t keeps 1t sweet and sound
beneath
Next 10 a maple syrup rich white syrup IS best
to use with these cakes This syrup Is quickly and
easily made at home by adding pint and half
of boiling water to five pounds of sugar Put the
sugar and water in a granlteware saucepan without
covering IL. stir 1t till the sugar is well melted then
bring IL forward and let It boil for ten minutes. Pour
IL into an earthcn jug to set away. putting In
svl1ip cup what IS needed the table at meal.
Maple sugar may be made into syrup in the same way
Wheat griddle cakes sometimes called flannel
cakes are almost nice buckwheat cakes if made
with care 1t is mistake to put eggs in them, as
this toughens tlem and their delcacy depends upon
their being fcatlcry, light and tender II they are
made with baking powder and OF new process
-four they will be dry. Use pastry flour and soda
and cream tartar with sufficient sweet butter for
shortening and mix them with sweet milk, and the
result is excellent 1t requires fonr cups Of milk to
four CUPS of pastry -four. Mix two liberal teaspoon
fuls Of cream tartar through the flour by sitting all
together and then rub cup Of butter through tho
aour: add a teaspoonfu Of sugar and half tea
spoonful OF salt the dry ingredients, and finally
mix in three cups of the milk. Beat ont all the
humps and last of all add cup Of milk in which
teaspoonful of soda has been dissolved. Beat the
butter hard and grease the griddle with sweet beef
fat or a piece OF nice beef snet OH fork. Do not
Use any more fat than is positively needed to bake
the cakes.
The following are few fancy dresses designed by
one OF the clcveres French genre painters in view OF
the many balls costumes" given during the hunting
season: The first represents panther. 1t is com
posed of a short skirt OF yellow moire striped with
brown in zgzag pattern, and Is fastened on the hips
with panther claws. The low sleeveless bodice is of
sealskn and adheres tightly to the figure. court
mantle made Of real panther skin is attached to the
shoulders with diamond clasps also in the shape OF
claws Brown silk stockings and shoes made I'm the
form of the animals paws with onyx heels and claws
are worn with this dress and the coure consists of
tiny pauther's head with emerald eyes placed fat on
the slightly waved hair.
a che ,iaSs Tho Inoce