The Red Cloud chief., 1901-08-09

asa need not wholly d.
| N>o;D pend on the caterer for M.
o tractive devices in the pre-
serving OF food. especially
N9Sy creams and sherbets. A little
V&~Vo ingenuity and deftuess OF
hand sometimes go a great ways. There
Is no prettier or more artistic way OF
serving ices tina In homemade shells In
the form OF roses-American Beautie.
preferably. although those OF diHeren,
colors are scarcely less attractive, and
for a large entertainment lend variety OF
hue.
The making Of tho paper shel, IL a very
simple matter. Select a thin-edged drink
ing glass, having an opening about a.
large as the circle, Fig. I. Cut out OF
heavy unruled writing paper a circular
piece about half an inch larger than the
opening In the glass. and mold the shell
over the top as shown In Fig. > This Is
very easily done by having a round nice.
Of thick cardboard the size OF the open-
ing. putting the palm of the hand over
the glass and pressing the cardboard
down while you mold the edges of tho
paper with your thumb and fingers. By
turning the glass with your other hand.
backward and forward. you can very
No''s p'So ~ pSptt intV tut Esuulreu
shape.
Let the glass set on the bottom with
the paper she'll covering. 1t. cut a quantity
OF rose leaves. like Fig. 3, out OF crep.
or plain tissue paper of the desired color.
and with a little flour paste and a small
brush touch the lower edges Of the rose
petals and stick them on the paper shell,
putting the first row around the edges
and the second around The bottom OF the
shell.
1t IL a good plan to have several drink.
ing glasses. and while the paper she,, 4.
drying on one, to mold q new one on an
other glass. BY doing this the shells re.
tain their shape better and you can pro-
gress more rapidly with the work.
When the petals have dried sufficiently
to hold tight to the paper shell they can
be slightly curlcd by running them be-
tween a knife blade and your thumb. un.
I'll they take on quite "a natural appear
ance Gig. ~
To further carry out the pretty concCit
that one IL eating cream from the heart
of a rose, a spray of natural rose leaves
may be laid on the plate ana the rose
set amidst tho leaves. or IL these arc not
obtsinable. artificial leaves OF green
crepe ~aper may be used with artistic ef.
feet. II the cream be delicateiy favored
with rose. the conceit Is all the moro
realistic.
Either white or pink crcam Is pretty for
white or pink roses, while lemon cream
or lemon and orange sherbct may be used
with good effect In yellow roses.
These shells should be iined with con-
fectloner $ oiled paper. Cut out "A cir
cllar piece a little larger than that used
for the shell, mold II also over the drink
Ing glass. and 1t will NJ very neatly with
In Il.
These Innings can be easily ii.tel out
OF tho shells after the cream has been
served In them and fresh Innings put IL,
so that the roses can be used for several
occasions.
When cream ~ to be served In the.e
shells II should lie made quite hard, and
taken out In little pyramids. Ivy using
molds such as are used by confectioners.
IL these cannot be had. two large spoon
fuls of cream pressed together Will make
Il very nice looking pyramid.
Ices thus scr, Ell become u pleasure tr
the eye az well as TO the palate.
Ill. G.. wood.