The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-07-26

Recent modes seem to give the prefer
ence to the short necked woman for
more and more Of the summer gowns
are made without the high stock and
with some very simple finishing at the
rounded neck This Is prominently a
short neeked woman's style, for while
the swan throated woman wears decol-
lete gowns to excellent advantage no
long neck looks we'll with the gown cut
on abruptly at its base Similarly the
new linen collars. of which the little
Elton collars are the most popular this
summer, are very low and only short
necked women look well in these styles
All the stocks are getting lower and
lower and the low stock is as trying to
the woman of long and slender throat
as the choker Is to her short necked sis
ter Speaking of linen collars, there has
been very persistent effort to shelve
them altogether in favor Of the un-
starched stocks but there is no deny
ing that they are the coolest and most
conveniently donned of any of the
styles of neckwear that go with shirt
waists and although the softer stocks
may enjoy favor early in the season
when the scorchers of July and August
come the summer girl goes forth in
search of the linen collar. You are al
ways hearing how much cooler and
more comfortable ribbon or a strip of
boned lace or net or an unstaFched lin
en- or crash or oxford stock is than the
stiff, mannish linen collar, but there's
away from the neck instead of cIingine
to it with damp tenacity as its substi-
tutes do and II you must be tortured
with collar it is more com fortable to
wear stiff linen one than to swath
your neck in several softer thicknesses.
There is, however, no one thing that is
such an enemy to the beauty of the
neck. 1t leaves that dark. calloused
ring which makes the decoliete gown
impossible to many women
The handpainted sunshade is fancifu1
novelty of this season. One in thick ivory
silk is decorated with soft fluffy brown
owl in fight realistically painted An
other in white japanese silk has a flying
swallow boldly applied while third in a
very pale shade of pink has swarm of
green, yellow and white butterflies in
an airy flight over its surface.
Suitable prizes for the ping-pong tour
nament are burntwoed racquets with
college insignia depicted upon them. At
ping-pong luncheon the ices may be serv-
ed in the form Of balls on racquets of
contrasting colors. They have ping-pong
stockings now, embroidered the insteps
In design of pfng-pong balls and rae
quets- But as the long trailing skirt has
been decreed the proper thing, from an
aesthetic point of view, for this game,
the ping-pong girl has little opportunity
to display her hose.
The newest silk pettieoats have narrow
inner ruffles of taffeta to protect the bot
tom of the skirt from the heels of the
boots When they become frayed they are
ripped on and replaced and the bottom of
the skirt is in this way preserved in a
good condition much longer than was pos
sible before this ingenious idea was con-
eeived-
The summer girl wears wreaths of arti-
fetal foliage and blossoms In her evening
ceifrure-
Table and Kitchen.
quette building Chicago. to whom all in
quiries should be addressed.
All rights reserved by Banning COM
pany. Chicago
Cream Jellies.
For these cream Jellies the proportion of
gelatine required to stiffen them varies ac-
| cording to the difference in materials used
When whipped cream is added it must be
understood that this mas some degree Of
And those creams having base OF boiled
custard haze, when cold, even more
nna t,+ stiffening power When syrups
required than when the thinner fluids, such
as milk, fruit juice and water only. are
employed The varying temperature of
the weather influences all geIatine jellies.
Warm and damp weather making it more
nicely unless a little more than the usual
| quantity of gelatine, more eggs or fruit
'p stand Alter osiins hese '1s se1s
should not be. too stiff: just firm enough
to stand without brea king or collapsing
after they are turned out, and should cut
easily without any pressure
To insure success with these creams un-
der ordinarily favorable conditions. ex-
treme accuracy must be observed in meas
urIng and weighing the ingredients
boed custsrds FOR TIER Foundation date must
as the warmth of the mixture Will reduce
the cream again to liquid state and thus
destroy the soft sponginess and may also
cause the cream to curdIe.
The gelatine must also be allowed to
It to either a castard OF cream.
All the ingredients must be perfectly
| mixed before turned into mouids and the
These cream jellies are often spoiled
| jeilies are generally made OF rich mater
ials and when too much sugar is used
| they are apt to be cioying to most peo-
When milk and cream are both given
| in recipe. It is not always stated that
| ly every case it is better to use it whipped
rather than plain.
In whipping be careful not to overdo the
unless the cream is very thick and cream
that is too thick should not be used. az it
whips too cfose-gTained and solid, that
the jsIly Y net lfh5 aad sa195g
As rule it is better to mix by pouring
| the thinner materials gradually into the
more solid and gently and gradually work
them to smooth. spongy mass The gel
atine must be cool. but mixed with the
other materials before it begins to SOlidify
or the cream will be lumpy- After all
materials are put together they must be
stirred frequently until they show
sfgrs Of stinening. then turned into the
moulds. The process IS greatly FASTENED
by placing the basin containing the mix
| ture in pan of cracked ice while stirring,
| but must be watched carefully or it may
| become lumpy. that in the bottom of the
basin being 50 much colder than the sur
| face.
When it begins to stiffen it is ready for
moulding
! When whole fruits or like solid sub
| stances are needed, allow the cream to
become quite solid before these are put
| in or else they viii sink to the bottom
of the mould and when the cream Is turn
ed out will be found in a solid mass at
top Of the mould of cream.
| Very large or heavy fruits are better
cut in small pieces. as their weight Is
| sure to cause them TO fan