Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1902-01-09

lettuce into four parts, trim, wash and
drain them well. Be sure that every
particle of sand is removed. Tie them
up so as to give them a pleasing round
shape. Put them into plenty of ss.i'tsetii
boiling water. Cook for Is minutes,
and remove from fire. Drain, and
plunge them quickly into cold water,
Drain again, and put them into clean
saucepan. Add sufficient broth to
cover them--a pint should be enough
and cook 80 minutes in covered pan.
Take out and drain the lettuce well,
pressing gently. Keep warm in the
oven, with open door, while sauce Is
being made. Add to the stock in
which the lettuce has been cooked one
| gill Of good cream. and cook slowly for
/ five minutes. Mix half tablespoon.
full of flour. and blend to a smooth
paste. Remove the saucepan from the
stove, and add TITS mixture to the
stock already in it, stirring so as to
mix well. Strain, and serve in a hot
auce-boat.-Harper's Bazaar.
One Cause of Poor Teeth.
At the annual meeting of the British
| Dental association, says the London
Chronicle. Thomas G. Reed read a pa
per on "Some Chemical Changes in the
Mouth During the Mastication of
Bread Composed of Roller Flour" and
contended that the increase in dental
! cases during the last forty years was
due to roller milling having largely re
placed stone milling. and argued that
modern bread itself directly caused
the destruction of tooth tissue, as
there was a greater amount of acid
generated in the mouth during the
mastication of bread composed of roll
er flour than when composed of stone
milled. 1t appeared that wherever the
roller mill was in operation carious
teeth were found instead of the sound
ones of the days of the stone mill.
It was found on testing for acid that
the roller -four bread bolus was much
more acid than the other Hugh Can
dy, chemist to the London hospital
having tested both kinds of bread re
ported that he found in the case of the
bread composed of stone-milled -four
that the acidity remained stationary
whereas in the case of bread com.
posed of roller -four mastication ap
peared to promote an increase of As
per cent. in the acidity. Dentistry
said Mr.. Reed, was a liberal profes.
sion, and besides correcting the raw
ages of dental carries, it was their duty
to endeavor to prevent dental carries
occurring.
Three Partisan Fads.
First comes the dentelle on filet, or
the lace with a square mesh. 1t is
made in widths of three or four inches,
and after being dipped into a solution
of ochre or safran is largely used for
the adoTnment of blouses and cos
tunes. The Breton peasants use it
for their "coiffes," much stiffened
with starch, so as to remain white and
clean for many weeks, and is also
greatly used upon the broad collars so
infinitely plated of the finest linen.
The second fad also halls from Brit.
taly. This is a hat which threatens
to become common, considering how
popular 1t has suddenly become It. is
known as the petit Breton" It re-
sembles the sailor shape worn by lit
tie English sailor boys, having a
broad. Slightly upturned brim and no
trimming save the simple band Of
black velvet, with long, overlapping
ends, which characterize the headgear
CT the Breton peasant.
The third fad is the growing taste
for large bows or rosettes of black
silk or velvet on the skirts and bodices
Of light-toned gowns. This fashion
has become SO popular that fashiona-
BILE dressmakers are now making mod
els of light-colored dresses--in lace
muslin or gauze-upon which large
Louis XIV. bows of black and velvet
are encrusted at random over skirt
and corsage.