The Portland daily press., 1891-11-11
THE HOME.
HATS AND RoNNETs.

HATS AND BoNNETs.
Smooth felt hats are the first choice ior
autumn promenade wear. They come III
the low shape introduced THIS SEASON.
which differs from the fiat hat OF last year,
in the fact that it has perceptible crown.
Both small and quite large hats are shown.
MANY hats and b0nnets are made up for
general wear, which are covered smoothly
with the cloth of the gown, and are after.
ward trimmed stylishly with band of vel
vet ribbon and stiff little wings. Bonnets
for elaborate wear are chosen in the shaded
and toned effects already described. Green
Is favorite color in millinery this season.
Corn color In all shades, from pale-straw
" tlnss W .n9 ueep orange OF Indian maize,
DlacK ana with dark green. Some of the
prettlest ponnets are made of yellow vel
Vet Dands covered by net work Of let
eaoochons,, and finished by yellow osprey
tteatner ana strlngslof yellow velvet in the
DIosu width, No. IL, which is generally
Isea An9o,n tnls Is season in millinery. A soft
a Illl pulled border on the edge, and trim
med with scarf of embroidered tulle and
Luli cluster OF velvet ribbon loops toned :
from deep green into pale cream color.
jet and green Is another combination for
elaporate wear A dainty little bonnet
with the small rounded crown, so general
ly becoming, was formed of net work
OF 1ect facets over bands of pale apple
green velvet A cluster of tips in tints of
green and an aigrette of black finished the
hat The clusters Of tips used on small
bonnets this season are generally placed
directly at the back. Double-faced satin
ribbons and plain velvet ribbons are used
for strings. Satin ribbons are used con-
siderably In thick rosettes. Ostrich feath-
ers, mounted In fancy styles, are shown
In profusion. There are bands of ostrich
feathers; there are pompons Of ostrich
feathers there are lyre-shaded ostrich tips,
and there fancy feathers innumerable,
There are quills in pairs and in triplets,
which are not especially suitable for gen.
eral wear. though they can be suitable for
nothing else, because they are not du-
spangled ornaments Ia great variety are
shown among fancy trimmings in MILNE
~. Though this Is what milliners call
leather season, few rick blossoms made |
OF velvet, massed without any foliage, are
sun used. Helena Rowe, In Good House
keeping.
ROAST TURKEY,
Select a good turkey, weighing from
eight to ten pounds. Make 1t thoroughly
clean. Stuff the breast and body with
dressing prepared from one and one-half
quarts Of fiue stale bread crumbs, three
teaspoonfuls of salt, one teaspoonful of
peppert one teaspoonful Of summer savory,
one-half teaspoonful of sweet marjoram,
and one-half teaspoonful Of thyme. Mix
these well together and add one-half cup
full of melted butter, and one pint of
washed oysters. Fill the breast. and put
the remainder Of the stuffing in the body.
Truss the turkey by fastening the legs and
wings securely. to the sides and skewers.
Never put a string over the breast of !
bird; Now dredge well with salt. Take |
over the turkey then dredge thickly with |
Hour. Dredge the bottom of the roasting
pan with Hour, place a meat rack In the
pan, and lay the turkey on its side on the
rack. fut the pan into a hot oven, and,
when the Hour Is brown, put in water /
enough to cover the bottom of the pan.
When one side Of the turkey is nicely
Drowned, turn 1t and brown the other side;
then place 1t on its back. Baste 1t every
nfteen minutes with the water in the pan,
renewing the water as 1t cooks away, and
aredge with salt, pepper and flour. The
Allow one hour and three.quarters for
turkey OF eight pounds. For the gravy
the liver should be boiled until thoroughly |
cooked. After removing the bird from the ,
IOhebing pau, place Ln6 pan on the stove,
and add TO its contents one cupful of water
or more IL necessary. Stir 1t well, scraping
everything from the bottom and sides Of
the pan. Let 1t boil up once, and If tits
notthick enough, mix It into the pan as it
Dolls. linen strain it mash the liver very
nne and add to the strained gravy.
Good Housekeeping.
CAKES.
In making cakes 1t is of very great impor-
tance that the materials be of good quality.
1t Is better to make plain cake of good
material than richer one Of those of an |
inferior quality.
Eggs should be beaten In a broad pan |
until they are thick; the yolks when
whisked alone will be as thick as batter.
The whites, when beaten by themselves,
should be dry and frothy. and appear full
Of small white grains. For most cakes the
fine white pulverized sugar is best.
The -four should always be siited, as IL
renders the cakes lighter.
Never warm butter in the pan 1t is to be
beaten in, as 1t will be likely to make your
cake heavy IL the weather is cold let the
butter stand in the warm kitchen some
time and 1t will be soft enough the action
OF beating the butter and sugar, and the |
friction produced, softens the butter suffi- !
ciently.
Never beat cakes with your hand; the
warmth Of the hand will make them |
streaked. Always use wooden ladle for |!
butter and sugar, or batter, and rods or
switches for eggs.-National Cookbook.