The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1904-12-24
e. Of INTEREST 70
q QNEN.


I is waitress in a college boarding
| house. Her enormous roll and her fran
| tic efforts to adjust 1t every time an!
one speaks to her is wonderfully tru,
i to life. Hundreds of women in ever
audience at that play must recognize
their own portraits broadly sketched il
| her clever caricature.
The favorite fashion of wearing th'
| hair is a low figure 8, the knot covered
with a fine hair net. The new nets arr
made Of natural hair, and are expensive
j The revival of nets is probably due t.
/ the craze for automobiling. 1t is mex
i to impossible tc keep the hair in ordel
when speeding, even when close CAPS
/ are worn. There was really nothing fol
it but return to nets. A net specially
ported affair made of real hair, in al
co1ors. 1t covers the entire couture
| but so lightly as to be practically In
visible. With it's aid q woman MAY
of a lorg drive in the wind, with tresse.
! absolutely undisturbed.
For possible Christmas parties. espec.
| tally in country homes, this old Eng
fish recipe for wassail bowl is offered
| 1t is a genuine antique Of a recipe
| touched for by the erudite authors OF
| 1.-The Still ROOM
| quarter of an ounce each of bruised
| ginger, cinnamon, nutmeg, and cou-
pie each of cloves, corianders, and card
amoms in three quarters of lumber
quart of ale, a bottle of sherry, and
from half a pound to a pound of sugar
Heat, but do not get too near the boil
ing point. Then beat the yolks of six
eggs and the whites of three eggs and
throw them into the bowl. Slowly add
half the heated ale and wine, stirring
all the time. Leave the rest of the ale
and wine on the fire, let it come to a
boil, and pour it into the bowl. Lastly,
throw in six roasted apples, which have
been cored ana stuffed with sugar.
Larger handkerchiefs are in the hands
of women this season than were carried
last year, for the correct size is nearly
as large as the smallest of those car
ried by men. This applies to lace
mouchoirs as well as to the tailored
linen squares.
The latter are severe, indeed, just a
quarter-inch hem, finished with eyslet
hem-stitching and the tiniest of initial
letters outlined in eyelet embroidery.
are delicately embroidered in each cor
ner with cluster of leaves and flowers.
Inside one of these is scroll surround
ing an initial. Sometimes the initial
occupies the center of a butterfly or a
shamrock. This style is done in French
convent work.
Have you observed that it is no long
er the smart thing to wear a monster
bunch of violetS tucked in your corSage!
That fad has been relegated TO the
chorus girl and others who wish to ap-
pear like a florists advertisement. Wo-
men of fashion seem. at last, to have
acquired the real art of wearing How
ers. Certainly there is no lovelier
adoTnment and no more becoming one
than a real live flower. The trouble
+I,o
Now, you just pin a single white or
golden chrysanthemum-no too large
upon your coat or your muff, or tuck IL
under your chin, attachingit to your FUR
neck piece. You can wear an orch1d,
a scarlet dahlia or a rose in the same
manner, and you have no idea how
startlingly lovely a pretty face above
real flower appears.
In the evening it is no longer the
fashion to carry huge punches or show
er bouquets of roses. A single flower,
carried in the hand, is the fad. When
affected by naturally graceful woman
it is the acme of grace. one neeo no
longer sit stiffly holding ones bouquet,
but can gesticulate and use the single
flower to emphasize ones every
thought. 1t is a boon to the woman
who does not know what to do with her
hands.
A natural flower caught in the low
Golf now fashionable is another addi-
ton to the evening toilet Indeed, this
is the real art of wearing flowers. 1t
applies also to the arrangement of
those lovers of flowers, never
place more than one flower, or at most,
one spray or branch in rose and con-
slider that they have arranged it artist
ically only after they have produced in
it the effect of growing directly from
the vase.
do you know how grandmothers
rouge? They boiled COM
mon, old-fashioned red f1annel-boiled
it until the color began to run-and
then took out a piece of 1T and rubbed
it on their cheeks. The finest rouge
made in these days and the most nat
ural looking is called the Turkish rose
cloth. It is made by an old lady down
in Baltimore, and is nothing more nor
less than boiled red flannel
Comparatively few women wear
this is rather pity. The vitality suf-
fers gradual decay unless the body is
perfectly protected from the cold. This
affects ones good looks in the end.
to old age, at the price of almost any
effort in youth.
Appropriate salads to serve with the va
rious roasts served Christmas: With
roast pig, apple end water cress; with
turkey, celery farci with lettuce, or celery
and orange OLner. combinations DelHB Gel
cry, apple and English walnuts, or plain
celery and lettuce; for roast goose nothing
is better than plain blanched lettuce or
escarole Other delicious salads for the
holiday are barbecue, cream cheese and
lettuce; green peppers cut in long rib
bons, blanched walnuts, and lettuce
hearts; and grape fruit and English wal
nuts served on lettuce leaves.
These are all familiar except possibly
celery farci There are several variations
of this but this recipe will be found salts
Wash well and chill the white
fo1lr 49, aa 0aIn and q hnl10uU IF
the stalks with mixture of cream cheese
and very finely chopped green peppers
and a seasoning of salt and paprika. These
are served really as an hors d'oeuvre
rather than a salad, and need no dressing.
A petticoat fit for the Queen of Hearts
= erIo 70 or