Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-06-11

where tho subject was handsome to start
| with. the pictures are wonders Of artistic
| charm.
| POT POURRI JAR
| Another unique and greatly appreciated
| present to bride n few years ago was a
| beautiful pot pourri jar that was after
| ward filled with tho roses and other
| flowers preserved from the wedding. As
| flowers were used in great profusihn.
| there was an abundance of material to
draw from While / do not know the
exact proportions of the various flowers
and spices used In this special case. | can
| give you good general formula that can
| be altered to suit existing conditions As
n Jar Of this kind will hold its fragrance
| for years. the sentiment attached to thus
| preserving the wedding blossoms, is at
once apparent. When roses arc gather
| ed little by little until the desired num-
| her Is obtained, gather early In the
| morning while the dew is still on, This
| is the time the roses are gathered in
| bulgaria FOR the famous altar of rose.
| strip off the leaves and dry on papers
| spread on the floor In an unused room.
| When you have half peck, fine, dry
| leaves, take a largo china or glass bowl
! strew a handful of table salt on the bot
tom, then three or four handfuls Of the
| leaves. Follow with more salt and more
| leaves. and so on until all the leaves are
used, covering the top with salt. Let this
remain five days. stirring and turning
| twice a day when they seem moist add
three ounces bruised allspicc. and two
ounces bruised stick cinnamon. This
forms the body OF the stock Let this re-
main a week or so. turning daily from
top to bottom. Now it IS ready for the
permanent jar which should have a
double lid.
| Mix together one ounce each bruised
cloves and cinnamon, two nutmegs
coarsely powdered, two ounces ginger
root sliced thin. one-half ounce bruised
anise seed. one-half pound dried lavcn-
der flowers. two ounces sliced orris root,
two ounces dried orange and lemon peel,
ten grains musk and whatever you have
IN the way of dried violcts, Glove pinks,
tube roses, orange blossoms. lemon YER
bena and bcrga mot. A little dried rose
mary is also an addition. Now pack the
rose leaves in the jar in layers putting
the fragrant mixture Of spices. etc, be-
tween each layer When filled pour in A
liquid mixture made from pint Florida
toilet water. with the same amount mag
nolia water, with the essential oils of
tassemine rose geranium violet. rose
mary or any other perfumes desired.
Shake and stir once or twice week and
open daily for n few moments. taking
care not to leave 1t uncovered any length
OF time. The best time to open the jar
is in the morning after the rooms have
been freshened and prepared for the day.
Rose leaves and other fragrant flowers
may be added all through the season
but salt must be used also as In the be-
ginning. This will retain its delicate
fragrance for a quarter of a century and
should be in evidence at the silver we'd
ding.
A STRAWBERRY LUCHEON.
A strawberry luncheon Is one OF the
prettiest forms Of entertainment that car
be given at this season, especially If one
has homo In the country. Serve tn.
meal on the bare mahogany or other
: hard wood table. using doileys worked II
: strawberry leaves and berries. For tht
center piece. make a birch bark jardinert
or use a strawberry box covered witt
moss. Have 1t filled with a rooted straw.
berry vine transplanted bodily from tn,
field, bearing. II possible. on the sam,
vine the white blossoms and the greer
and ripened fruit Radiating from tn.
center to each cover arrange straw berr,
vines letting them terminate in a littl,
boutonniere of the same. The refresh
ments may be Arcadian in their sim
plicity or somewhat extended as follows
stra wberries au Natural or Strawberry
Cocktail
Bouillon in Cups Radshe
Home Made MINIS. Pink and White
:, Boiled Salmon with Mayonnase of Ton
, que in Aspc
Cress or Lettuce Sandwiches
. Individual Strawberry Shortcakes will
Whipped Cream
. Strawberry Sherbet Ice Cream
Fresh Sponge or Angel Cake
Temperance Fruit Punch
= STRAWBERRY COCKTAIL
For a strawberry cocktail with whicl
. to introduce the dinner luncheon, GU
!. large berries into slices, cover witt
" strained orange juice and let them stan,
:, in the ice box until serving time. Pu
-, into punch glasses, filling one-thlrd full
:, adding enough powdered sugar to sweete
and enough Clipped Ice to thorough
| chill.
4 STRAWBERRY MILK SHERBET
Mash a pint hulled berries, add three
81 fourths of cup OF sugar and the juice O
e lemon. stir until the sugar is melte
II then set on the ice Meantime freeze
II pint of milk sweetened with a half Gu
p sugar and flavor with vanilla. Whe
II Of mush like consistency strain into
v the fruit Juice and nnish the freezing.
n EMMA PADDOCK TELFORD.