The Portland daily press., 1896-04-04
THE HON E.
Buying a Veil.


The veil of today is most useful ar
| ticle of dress, and if worn beoomingly
| tends to disguise many an imperfeotion.
Most women wear wells (more or less
gracefully and in many cases these wells
may rightly be considered additions,
rather than improvements, to one's
toilette. Mothers of families ere much
given to wearing narrow strips of gauze
covering the front of the bonnet, and ex-
tending over the rehead, SO that their
hair may not be blown about.
Then there are quantities of women
whose wells reach only to the tips of their
noses, style which is now passe; and as
many moro whose wells are so narrow
that they are constantly drawing away
from their hats, or else not reaching so
the effect is equally bad. Consequently the
wearers of these narrow bits of gauzs
pull them down over and over again, I'M
til their wells are torn and shabby.
There is no extravaganza greater than
purchasing yelling. 1t is advisable to
pay four or five times the price of an in
ferior quality, and get really good ar
ticle that VIII wear indefinitely and al
WAYS look we'll.
Women cannot be too careful in select
ing their yelling. To begin with, no one
who has sallow or poor complexion can
afford to wear white, even whom toned
down with black spots. A black veil is
almost invariably unbeooming, when it
is perfectly plain, because it tends to in
crsase the apparent depth of every line
or wrinkle in ones face. Thon, too,
blink yelling with white dots or gold
dots should be avoided.
There are numerous veilings of black
net, in a variety of meshes that are be-
coming to every one, and others of gauze,
dotted with atoms of chenille, or jet.
that ars suited to most women out of
their teens. Dotted wells, however, are
said to be injurious to the eyes.
The wells so popular today of black net
with appliqued figures or flowers in
white and with deep white border in
floral design would demand Venus her
self. They make a woman's face look
spotted and blistered. This is equally
true of the jetted wells, which are quite
nnbecoming IN. E. Farmer.
Desert and Cake.
Burnt Cream. -One quart of new milk,
one tablespoonful of oornstaroh mixed
one tablespoonful Of white sugar, and
the well beaten yolls of four eggs. Let
it boil well-in double boiler, stirring
constantly. Take it from the fire and
add two teaspoonfuls of vanilla. Take
one pound of dark brown sugar, put it
into hot skillet, lot it burn a little,
then pour the hot cream over it; stir all
we'll together and pour into little cups.
After it gets cold sprinkle little sugar
over it and burn with hot iron. Serve
with white cake. Make the cream the
day before using.
White Cake.-Beat one and one-half
cupfuls of sugar and a scant half oupfu
of butter toaaa cream; one-haIf cupful of
milk, and two full cups of flour, into
which two level teaspoonfuls of baking
powder have been sifted. Lastly, add the
whites of four eggs, whipped to a stiff
froth. Bake in layers. Flavor with
lemon.
Frosting for White Cake.-The whites
OF two eggs with the same measure of
cold water as the whites, and enough OF
confectionery sugar to make 1t spread
nicely on the cake. Do not beat the eggs,
but gradually stir in the sugar. Flavor
with extract of banana.
Quick Tartlets. After the crust is
rolled out on the blackboard, cut the
tarts with a large biscuit OUTER, and
bake them in the gempans. Prick each
ono to prevent rising. Everyone who
likes tarts should try this plan.
Try lemon jelly for filing tarts for
change. Beat together one cupful OF
sugar and one egg. Add the juice of
lem on and two tablespoonfuls of cold
water. Put the mixture into shallow
dish, set it over the fire, stir steadily
until it thiclens, and remove imne di-
atley from the fire. Be careful that it
does not boil. When cold it is ready for
use.
Spiced Cake. One cupful of sugar,
one half oupful Of butter, one and one
half cupfuls of sour milk, one and one
half oupfuls of flour, one cupful of raj
sins, two eggs, one teaspoonful of CHINA
mon, one half teaspoonful of cloves, one
teaspoonful of cloves, one teaspoonful
soda. Rub the butter and the sugar to
a cream and add the eggs, we'll beaten.
Dissolve the soda in the milk, and add to
the mixture. Seed the raisins. chop
them rather coarsely and flour lightly.
Sift the spice with the rest of the flour
and add this to the preparation, stirring
it in we'll. LASTLY add the raisins, stir
thoroughly, turn into buttered tin, and
bake rather slowly, for three quarters Of
an hour.
Delicate Cake. to a cream one
half cupful of butter; one and one half
oupfuls of sugar, then add one oupful
of baking powder and the whites of three
eggs beaten to a froth. Bake in two
layers. Put frosUing between and on top.
Chocolate Cake. -One-fourth cake 1.-TWO