Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-11-26
Moorish cushions add q touch Of color to
its somber proportions

MOORISH cushions add t0ucn OF coiOT "
It's somber proportions.
There is growing fancy among women
to utilize old-fashtoned pieces of good fur
n1ture In various ways. One woman, now
Of very mature years, has had her child
hoods crib brought down from the garnet
and metamorphosed into most delightful
seat for two. All that needed to be done
was to remove one side of the cradle and
redress the wood. Plenty Of soft cush-
ions make this a most delightful tete-a-
tete rocker.
Ever on the lookout for "the dollar saw
ed which is dollar earned" the dainty
woman who wishes to keep her hats up u
the standard without recourse to Madame
Milliner, may welcome these practical
hints given recently to her classes by
teacher of millinery. 1.-THE best velveteen
for hat trimming" she says, us preferaDie
to silk velvet so far as durability and keep
ing in good condition is concerned. Rain
will not spoil a good quality of velveteen,
as a little steamng will make 1t as GOOD
as new, while few drops Of water on SILK
velvet make little indentations hard to re-
move. For black hats, felt, chip or straw
beginning to grow rusty, use liquid shoe
polish Always brush hat before laying
it away, to prevent the dust from grinding
In. Artificial flowers, dropping and crush
ed, may be freshened and frightened by
shaking for ten minutes in the steam from
boiling teakettle. Ostrich feathers re-
spond to the same treatment. A good quail
lty of ribbon makes the most durable and,
consequently, cheapest of all hat trim
mings, Steel ornaments may be made as
good as new by scrubbing in hot soapsuds,
using nail brush to reach the interstices.
Then polish with a chamois or dry in saw
dust. To renovate old black thread or
French laces, dip into solution of weak
green tea, then spread out upon several
thlcknesses of newspaper laid upon the
ironing board or other fiat surface. Pick
out each little point or scallop with a pin,
Wit oh nf VS11.l1
put weight on it and allow it to remain
twenty-four hours. Fine white laces and
delicate ribbons and silks may be cleaned
with powdered magnesia, or If not too bad
~ soiied, with hot flour, taking care that
1t is not Drowned in the heating. Sprinkle
the magnesia flour upon smooth sheet
OF wrapping paper, lay the fabric to be
cleansed upon 1t, and sprinkle more mag
nesia over 1T. Cover with another sheet of
paper place book or some other light
weight on it and let 1t remain for several
days: Then take the fabric up, shake well
and brush with a soft brush.
For laces that require stiffening rinse In
a pint of water in which gum arabic the
size of pea is dissolved. Roll about a
bottle and pull and pat with a soft towel
until dry.
To make the German "raisin" or "cof-
Zee bread that goes so well with coffee
on a cr1spy morning, add to one cup of
scalded milk one-third cupful of shorten
ing one cupful of sugar, and half tea
one yeast cake, dissolved in one quarter
cup of lukewarm milk and flour to make a
sum batter Beat thoroughly, cover and
pace where 1t will keep warm to rise over
Hisnt In the morning blend a beaten egg
with the dough, add half cupful of seeded
ralslns, and roll the mixture on a Toured
poard TO three-quarterS of an inch in thick
ness. Put into buttered dripping pan.
cover and let 1t rise until 1t doubles in
bulk. Brush with melted butter, sprinkle
with powdered sugar and cinnamon. and
bake In moderate oven half an hour This
bread may be baked in a ring by putting
the dough into deep pie plate having in
its center muffin ring or a piece Of stiff
brown paper pinned together to make cir
Gle.
With chrysanthemums Just now at the
height of their glory few hints for their
artistic arrangement may not come arnfss
Inc best decorative effect, SAYS an artist
IN mowers. Is produced if in arranging
them the different colors are kept quite
separate in table or drawing room decora-
ions The dark, terra Gotta tints should
always be backed by a green foliage Huge
punches of yellow chrysanthemums need
no othef support, being quite sufficient un-
10 themselves In a chrysanthemum show
the PINK and cream blossoms are most eff
IectlVe when ranged in front of the Ina
rooms ana terra cottas. On all smart En-
gilsh tables this month the yellow chrysan-
themum stands first. The vase containing
them Is usually placed on a yellow silk
centerpiece
An, An American woman visiting among
bhgnsh friends in Kent writes home con-
corning the difference between English and
American afternoon teas
Inc English eat so much more than we
americans" she says, ''and they never
seem 10 be in any ways rushed At the
vicarage today tea was served as eyery-
where else L have been, in the drawing
room. one never hears the word parlor
here. The service was in one end of the
rpk
a deep chair drawn not quite to the table
sat the vicar, the rest of US grouped
around. In the center of the table was
the vase OF chrysanthemums. In one side
bread board. heavy loaf and knife and
a bread fork like our fish fork, with which
the slices, when cut very thick, were
handed, as no maid waited at this de-
lightfully informal function There was a
plate of hot buttered scenes on one end
and another to match Of small cakes A
jar of jam sat between. At the other end
there We're two high plates with parts of
loaf cakes. 1t was all so jolly and honey.
At the o'clock supper (and in this fine
schoolgirls shared) there were hot chops
an enormous cold joint, a meat pie and
cakes. and jam and cheese and beer and
cider, and such happy talk
The dinner in most places she finds
much more formal than with u.s. All the
hot meats and vegetables are brought in
covered with big silver or Britannia lids
moved by the maid as the carver gets
ready to serve them. The vegetables are
served from the other end of the table,
and also enter Britannia Iidded. There
are always several different sweets or
buildings, such as deep apple tart, a Gus
tard and one of stewed plums. Dessert"
as they call it-that is, fruit and coffee-is
served in the drawing room again, and
with it always thin bread and butter spread
and cakes. The coziness of this makes up
for the formality OF the dinner.
suggestions from a dealer in cider for
keeping 1t So ALLOW to every gallon of
cider he says, lone handful of common
salt, quarter pound of sugar, and the
whites of six eggs well beaten. Keep the
cask open until fermentation ceases, then
close"