Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-04-01

or silver upon the table The linen
should always be as fine as the purse
will allow. 1t should be laundered
without starch. or with little II 1t is
not sufficiently heavy to take polish
without it; it should be folded length
wise and then rolled. so as to avoid
so many crosswise folds, should be
kept in a drawer reserved for linen
only.
Everything, 1t seems, in the way OF
a fancy handkerchief is stylish, they
are to be seen chiefly in waists but
there are even parasols and hats made
of supposed handkerchiefs but which
in reality are all sorts of pretty silks
and things that could never, under
any circumstances, have been used for
handkerchiefs. Some Of our store
keepers are exhibiting very handsome
ones, they are on the order of the old
time crazy quilts, pretty things cut in
to small pieces to be used together
again. 1t is not exactly the same, but
they are made in the form Of squares
and then the squares are made up.
The handkerchief Of to-day is shown
in dark, luminous blues, browns. greens
violets and in the pastel shades, and
it may be either of taffeta, or foulard,
so long as it is soft, pliable and lus-
trous.
1T takes one or two Of the handker-
chiefs for plain waist and three for
an elaborate one. No trimming is
needed on these bodices, the rich parts
in Oriental colorings and the solid
white or dark centers or borders CIV
ing opportunity for contrast.
Some Of the prettiest and most effect
i've handkerchiefs are fringed, a soft
united fringe, and this forms the edg-
es of parasols, and is pretty in bolero
fronts to waists, the fringed corners of
the handkerchiefs tied in front with
one knot. The parasols are made OF
a number of small handkerchiefs, the
borders showing in the different divis-
ions of the parasols, or there is one
large handkerchief effect. with the
border around the edge.
The name biscuit" is derived from
the French and means twice baked"
Originally 1t was applied only to kind
of thin, hard bread from which, during
the process of slow baking, all the
moisture had been extracted, thus in
surfing longer preservation. Now any
kind of small bread intended to be
eaten hot or fresh can properly be
termed biscuit" Raised biscuit or
light rolls, as they are more frequently
called, can be made Of any kind of
bread dough with the addition Of some
shortening. When made of specially
prepared sponge only milk is used for
the wetting. 1t will be interesting to
the beginner in this branch Of cookery
to learn that the numerous varieties,
such as Parker House rolls, etc.. can
all be made from the same dough.
Anyone familiar with the principles
of bread-making will not find it diff
ficult matter to make good rolls. AS
in bread, so in rolls, only the best of
materials should be used. In families
where it is customary to do their own
baking, it is also frequently desired to
have fresh rolls. A portion of the
bread sponge Is then reserved for this
purpose.
Here are some excellent recipes for
fudge:
Two cups sugar, one half cup milk,
butter size of walnut, one quart of
chocolate. Boil all together five min
utes, remove from fire and pour into
buttered pan.
Two and one-half cups Of granulated
sugar, three-quarters of cup of milk,
one tablespoonful of butter, one table
spoonful of vanilla Cook until thick
and when cool cut into squares.
Two cups sugar, cup milk, two
squares chocolate, 1 heaping table
spoonful cocoa, butter size of an egg.
Boil the sugar, milk and chocolate to-
gether 10 minutes; add butter and
cook until the candy hardens when
tried in cold water. Take from the
fire add n teaspoonful vanilla. Pour
into buttered pans.
Three squares Of chocolate, three
cups of sugar, one and one-half cups
milk, butter size of an egg. Cook until
quite thick, and when It can be drop
ped into cold water and taken out and
rolled into a small ball without stick
ing to the fingers, it Is cooked. Then
beat until thick and pour into buttered
pans, this when cool will be found to
be very good fudge. MARTHA.
Lady .urzon and the Reporter.
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