Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-09-15

ton they should be cooked simply and
served quickly. They should not be cooked
served at white heat" It is for this rea-
son that the little silver rameQuins or the
picturesque little French dishes Of pale
red earthenware are so popular for cook
ing and serving mushrooms In.
Most delicious in flavor of all the mush-
room family are those that grow wild in
the meadows this time OF the year. For
broiling the large flaps are necessary, but
for preparing zen cocotte' or stewing, they
are better gathered beforei the cap has ex-
banded to its full size.
A simple and delicious way to cook them
In the chatting dish is this: Peel and take
half the stem off a pound of fresh mush-
rooms; put into the pan two tablespoonful
of fresh butter AS soon as melted, add
to simmer five minutes. Add one teaspoon
full Of salt and cook three minutes longer.
Again, add two tablespoonfuls of thick
cream, a quarter of teaspoonful of pap
rika and, If preferred, tablespoonful of
cherry or madeira. Toast six small thin
slices of bread and pour the mushrooms
over them. Lemon juice and speck or
minced parsley may be used in place of the
wine.
When fresh mushrooms are not obtain
able, cents worth OF dried ones pur.
chased at any Of the Italian stores will
make number Of delicious sauces They
are best bought in small quantities, as they
become infested with worms on exposure
to air.
ut is a mistaken idea," declares a men,
Der Of the New York Theological Society.
that the effect of the poison varieties OF
the mushroom family is almost immedi-
ately felt On the contrary, those produc-
ing nausea only take effect In an hour or
So while the most deadly species take from
eight to twelve hours, and sometimes twen-
ty hours to produce a perceptible effect.
The best way to determine the character OF
the mushroom is to learn the danger marks
which distinguish the most deadly specl-
purple o. pinkish gills, peculiar to the edl-
BILE kind, pure while gills, while the base OF
the stalk is swollen into dubious state
An iced peach charlotte which is both
delicious and decorative. Is made In this
wise Peel a half dozen large ripe peaches,
cut in halves remove the stones and chop
in small pieces. Sprinkle with few drops
of vanilla and a wine glass OF rum. Cut
thin slices of sponge cake into strips or use
lady fingers, lining charlotte mold WIN
them and allowing them to overlap. Put
the mold in a pan. and surround with
Clipped ice. As soon as chilled, put
LAYER Of peaches at the bottom of the mold.
whip a little unset jelly (gelatlneo with
winesIass of Maraschino-the Eagle liquor
preferred-and pour sufficient into the mold
to cover the peaches. Let 1t stand sur
rounded by ice until the jelly is set, then
add more peaches and jelly, until the mo.o
is full, in each case allowing the jelly to
set before another layer is added. Cover
the mold and keep on the Ice Tor an hour.
Turn the charlotte out or the mold onto
fat dish, garnish the base with quarters
of peach and leaves of angelica. pour lit
tie Maraschino over all and serve
Another variation in peach pies is made
bv combining a little apple marmalade
with the peaches Spread the bottom of
the unbaked crust of the pie with thin
layer of the marmalade. Slice ripe peaches 5
over it, dredging thickly with graduated
sugar. Bake three-quarters OF an hour,
dredge again with sugar and set back in
the oven to melt. Then pour over IT
quarter cupful melted apple or peach jelly
and serve with whipped cream or me-
rngue piled over 1t.
1t frequently happens in preserving that
the syrup begins to rise 50 rapidly that
there is no time to lift the heavy kettle
aside In this emergency tablespoonful
of cold water thrown over the syrup will
cause it to SubSide.
An open peach pie served with whipped
cream may be a novelty to many house
keepers 1t is certainly one of the most de-
lightful of all pies. Line deep plate with
tender crust and bake az for lemon pies.
Then fill with fresh or even canned peaches,
sweetened to taste, and cover thickiy with
sweetened whipped cream.
Maraschino cordial, which has for its
basis the Marasco wild cherry, Is about
the only flavor that c0lbines perfectly with
peach.
into triangular pieces without waste makes
good imitation of leaves.
Fashion FriIls.
Many wraps are made in guipure over q
color. Some fit the shoulders and reach to
the elbow, where the edges turn up all
round, showing a contrasting colored lin
ing, the velvet edges bordered with a dou-
BILE ruching of silk muslin, a high collar
completing the effect. Then some of the
velvet mantels are longer in the back than
in the front and are bordered with shaped
founces strapped with cloth, the turn-down
collar being edged with velvet which shows
the newest form of bolero. 1t is furnished
with hood. Some of the cloth coats are
stitched all over and display straps and
buttons down the front.
In Paris the accordion plated skirts hold
sway for young people, and soft wooden
materials of all sorts are employed such
as yelling, cashmere and Grape fabrics.
The bodices are made with deep belts and
plated yokes and epaulets, lace beading
outlining the Jokes. Even children are
wearing boleros and fancy jackets, very
often In contrast to the dress. Light col
ored silks for evening wear for young girls
are often trimmed with black mousseline.
The newest lingerie from Paris gives
stout figures the aspect of slender hips, the
petticodl cllnSlnS from the waist TO below
the knees. The princess gowns specially
need skirts of this nature, and, indeed,
these new sets of lingerie in one piece are
Invaluable for present fashions. Chemises.
drawers and petticoats combined have been
brought out in several designs, and morn
ing gowns in plain silks, in cashmere pat
termed panne, are nearly all trimmed with
inserted bands of lace. Swans down is
coming In again as a trimming for morn
ing gowns made in soft wool
Nothing is prettier than the silk slips
hand worked and of English make, the
stitching of the finest, the elaborate pat
terms carried out by means of tuekings and
lace insertions.
The popularity of lace does not in the
least wane, though it's spell is already so
long. The sequin Is still surviving, though
this season mainly in embroidery on lace
and always of the smaller sort veering al
most to the size of the bead. Finely Sc
quined lace frocks will reappear this win
ter and possibly in those pale colors
have already admired. as well as in white
and black. sashes will certainly continue
to form feature over the simple gathered
backs of the incoming skirt. A simple
skirt with the material. lying crosswise
over the hips and settingInt oa6light gath
ers into the band will probablysDe the form
of skirt adopted. and, inl factEthat is al
ready being adopted by thoses3n the van.
1t Is very graceful and really San be worn
by almost any figure. The sash makes a
fI Ina, ffv,SEI, g.