Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-09-25
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stress on the value Of olive oil as a hair
rostorer and Wrinkle eradicator and pre-
ventive.
The pores of the scalp and skin she de-
clares. drink the oil in with avidity, and
thick, glossy hair and wcll-rounded con-
tours follow its persistent application.
In shampooing white hair, tho up-to-
date hair dresser uses little laundry
blue In the last rinsing water This gives
the hair clear white tingc, much more
beautiful than the yellow cast which is
common to the initiated
If you have a basement dining room
or rather dark bedroom where long cur
tans shut out too much of the light,
try the effect of the linen Anne Hatha-
way curtains, copied from the old house
at Stratford- onAvon. These are sim
ply scrim or dotted Swiss, made about
three eighths Of yard in length. fin
ished with a finger and a nalf hem at
the bottom and a two-inch hem at the
top shirred very full upon q brass rod
or cord and hung across the top of the
window easement.
These do not cut Off the light, but
give an artistic finish to the windows.
which shades alone leave to severely
plain.
A bunch of the pretty. slender necked
I
covers and handles helped to make a
very effective wall corner In a dining
room, noted lately. They were hung
diagonally on the wall and connected by
"A strand of twisted grain. Just across
the wall angle a couple of Indian basket
plaques and a bambo flower helped to
brighten an otherwise dark and sombre
bit of wall
With meat still so high as to make It
luxury instead of a daily necessity vari-
ious vegetable substitutes are finding their
way on breakfast tables all over the land.
The New Highlander, loyal to tradition,
finds plenty of company these days in his
Sunday morning breakfast Of beans and
brown bread. In the extreme West and
Southwest, the brown frigoi, cooked with
plenty of pepper, serves the same pur-
Green corncakes. fried tomatoes with
cream gravy, fried egg plant, fried mush
or hominy, samp, or rice prepared after
the Spanish method, are all satisfying and
appropriate breakfast dishes where some
thing hoartier than rolls fruit and coffee
is required.
To-prepare the Spanish rico have ready
a saucepan in which are two tablespoon
fuls of nice hot drippings. Throw in a
half cupful Of well-washed rice and toss
about until nicely Drowned Add one
sliced tomato. one sill, ed onion and a
Glove of garlic and brown lightly. Cover
the whole with hot water. season with
salt and pepper. Cover and let the rice
cook thoroughly, adding moro water as
needed.
Do not stir, az the beauty of it lies in
the plump brown unbroken kernels.
Rice and toasted cheese is good COM
bination. though better for luncheon or
supper than breakfast. Cut slices Of cold
h1fl lad ,-,I l..
butter or drippngs. Cut cheese into
pieces about half rs large as the slices
Of rice and toast over the fire until be
ginning to soften. Lay on the hot rice
and serve Immediately.
An excellent substitute for beef tea. ac-
cording to vegctdrians. may be found in
a stew of haricot beans. pearl barley rice
carrots, turnips and an onion. Strain off
the fluid and serve with toast When cold
this broth forms a jelly which Is exceed
ingly nourishing. It contains soluble
starch, albumen and sugar. all of which
are easily taken up by the system
Thin slices of mellow. juicy nears. with
boiled Custard poured over them afford
n timely and delicious dessert. Serve cold
in shcrbert glasses or deep saucers.
A successful venture in a new food COM
hiration. the other day. deserves passing
on. The dinner was being prepared over
% gas range, and the gas refused to give
moro than one burner a good flame ut a
tim" The cook had started to boil new
potatoes IN one saucepan and lima beans
In another. When she found that only one
Kettle could he Kept boiling, she put the
contents of the two vessels together. and
fnishod their cooking. When tender hey
were set back to steam. while white eauc
was prepared and turned over them