The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-05-04
collars and stocks should be made of the
same color as the waist.
Thin0s Abomf Hats.

Things About Hats.
Dainty toques and small hats are
made of tulle, on which are sewn mar
r0w-strip braids. Some models, says the
Millinery Trade Review, are made Of
colored tulle folded round the shape and
not forming volume in any way Differ
ent shades Of dull green are considered
most applicable to the purpose, the
braids being chosen OF low medium tints
and in naere mixtures. One (the wired
shape of which ID of the bolero form
with a rolled brim) is made OF sea-green
tulla and nacre chip braids one-third
inch wide. These are sewn, almost
touching each other. on the tulle which
surrounds the brinl, whereas the crown
is first covered with plain tulle and then
trimmed with the braids. Bands of tulle
striped with braid are attached to the
top Of the crown by a triangular rOSetts
of the same and forming curves at its
base. The brin turns up on the left side;
three gauze roses shaded from dark
gray to pink rest on its edge, three more
shaded from sea-green to pale blue are
placed underneath these. and a little
knot of msrVailleux ribbon is squeezed
in under the base Of the brim AL the
shades exhibited in the toque reappear
in the broche Of this ribben.
Another model has a pale beige chip
crown and a foundation brim Of sage
green tulle About the latter is draped
a square of tuIIe "a inches square, so
back the other two being knotred at
the side and secured by a large oblong.
dull-gold buckle This square is border
ed with eleven rows of chip braid of
various shades of beige. two Of light
brown and two Of pale gray, one eaJn
Of lilac. pastel blue, khaki. maroon and
dark blush green-rows crossing each
other at the two corners shown in tae
knot The sides Of the square with their
bands run around the brim. the plain
r. f1rr4
within and about the crown.
A round hat almost hat-crOwned, built
upon a foundation of dull, pale green
net has little cuttings of net sewn on
the under side and edge of the brim.
which is turned up in front, the rest Of
the outer side being covered with cream
guipure sewn down fat upon it. A piece
of broad, black velvet ribbon is draped
round over the lace and fastened behind
by a silver buckle. In front, against the
upturned brim, is a big cluster of small
pink roses Other hats. on the contrary
have moderately high crowns. with
straight Sides Frequently this shape IS
bent q bout capriciOuSiy, in the caSe OF a
black lisse hat, entirely sun-pleated- The
brim is turned up in front, slightly So
behind, and dips somewhat over the ears
It is trimmed with a closed wreath Of
small pink and white roses, the flowers
clustered more thickly in front. where
there is a chiffonne of pink and white
broche merveilleux ribbon under the
brim.
that exceedingly wide brims will be re-
vived. but perhaps more as the exception
than the rule. They are trimmed low,
usually with a wreath of flowers rum
ming right round. and have low crowns
One in fancy white straw is enc1rcled
by a wreath Of large white peoples,
slightly shot with gray and green; a
second in cerise chip, is Wreathed with
white cherry blossoms: a third, in palest
nauve straw. is trimmed with pink
roses; a fourth, in manila straw, has a
garland Of cherries, fifth, in white
straw, is surrounded by Iul QulllnS
of black tulle, relieved by windmill
bow of cerise velvet on the left side; a
sixth. in rose-pink straw has two large
rOsettes of pink tulle on the right side,
and on the left several large white roses.
IN all cases foliage is mixed with the
flowers or fruit; there is often also
small cluster of flowers under the brim
on the left. either squeezed in between
the brim and the hair or placed on
small band that tits the hat slightly on
one side.
There is passing of the bird craze
and the hats in Topeka stores show very
few Of the feathered tribe for orna-
ments.
Kitchen Suggestions.
With the wholesome rhubarb now at
its best, the Eousekeeper who is on the
lookout for seasonable and appetizing
changes in the family bill of fare viii
see to it that it appears on the table
frequently. but in varying guises, that 1t
preparation are all excellent.
For immediate use. rhubarb baked in
the oven is better than steWed- Wash
the stalks well, but do not peel Cut IN
pieces about an inch long. allowing
fun cup of sugar to each pint Of fruit.
Put in a baking dish, in layers, add
very small quantity Of water mot more
than a quarter of a cup). cover closely,
and bake until the rhubarb is tender
Do not stir. Cooked in this way. each
piece viii be separate and whole, and IN
a clear strip.
Rhubarb fool-Put quart Of baked
pieplant through a PURGE strainer and
add the juice Of a half lemon. Whip to
a stiff froth a half cupful Of rich cream,
sweetened- When ready to serve. mix
the strained pie plant with the cream
and pour in glasses Serve with slices
Of sponge cake
1t is claimed by competent cooks that
rhubarb, tightly canned without cook
ing, steaming or sweetening, VIII keep
for years and be Just like fresh When
opened. Cut the rhubarb in small pieces
and pack lightly in glass jars. Put on
the rubbers, and immerse the jars IN a
vessel Of cold water. When a. tuI as the
can viii hold. fasten on the I'D, stun
holding under water. Screw as tightly
as possible, and when you take the cans
out. tighten still more. The jars must
be absolutely alright or the fruit VIII
not keep.
Rhubarb canned with equal quantities
of pineapple and cranberries is recon-
mended as a delicious combination
Rhubarb stewed with raisins is also
q pleasant change.
Rhubarb pie-Line deep pie plates
with a good crust, then put in two cup
fuls of pie plant. unpeeled, but cut II
fine pieces. Pour over the pie plant one
and one-half cupfuls Of graduated
sugar, add a little melted butter, beat
en- egg. q few seeded raistns and
sprinkling Of -four. Cover with q tender
nas+a- nrassad tightlX around the edge