The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1909-03-04
zr7llir lffr-leSG hat
L1lclS Chatter
mold. put the rice into It, and tur
ont when cold. WI ISL
Serve with stewed fruit or Jam.
I For Afternoon Teas.

y Serve with stewed trut or Jam
For Afternoon Teas.
The hostess who wants novelties for
her afternoon tea Or card party, says
a writer in the New York Times, can
find them in rissoles and ri5olettes.
that can be made at home quite as
dellclously as by the caterer. ?.i
A rlssole is nothing but croquette
wrapped IN pastry and friend in boil,
Ing lard. Special irons come for fry.
Ing these dainties, but they are not
: necessary. t 5ai,4i f u
Roll out thin squares OF pun paste,
anil on top place croGuette mixture Of
chicken, stirred into a well seasoned
white sauce, and mold when cold Into
regular croquette shapes. Fold the
pastry around the meat, seal the edges
with white Of egg, dip into egg and
well seasoned bread crumbs and fry
n boiling lard. E
Rissolettes are sheets OF pastry
rolled very thin and dotted with cur.
rant jelly, orange marmalade or any
desired preserve. A large sheet Of
pastry is rolled tain, covered with dots
Of the preserve and topped by anoth.
err sheet or pastry.
To prevent the jam from spreading
the pastry about the Jelly Is wet with
Ice water for about half an inch In.
Cut in circles. diamonds or any de-
sired shape, pinch the edges togetf-
er. brush with white Of egg and clnra-
mon.
These rissolettes can either be l:iel
In aot lard, or. what Is easier. baked
in n hot oven for about Is minutes.
For Nae Home seamstressl
In Joining the edges. OF lace Of en-
broilery the neatest finish is made
by buttonholing the edges is as tiny
a seam as possible. 5'
Thread VIII knot less easily II ths
end that Is broken from the spool Is
run thrush the eye OF the needle.
Instead OF laboriolsly rolling lace,
try putting the. finest hemmer on the
machine and hem and hold The lace
on top as loosely us you can at the
same time. The work Is quickly done,
and II a fine thread and needle and n
sn!a!l stitch are used looks almost as
well end wears better than when sew.
ell by hand. 81
In cutting material away under lace
Insertion there Is less danger OF
shipping the threads Of the lace II a
stiff piece OF pasteboard is cut wide
enough to sup along between the lace
and the material. This works better
II one end Is rounded.
Wash flannel and linen for blonses
should always be shrunk before being
cut. They may not look quite so we'll
the first time OF wearing, but they
look much better thereafter.
Tho New Straw Hats. (.
Over in Paris women are already
, wearing straw hats. II the styles
adopted are forerunners Of what we
will wear after Easter they at once
become OF interest. lf
Neapolitan und erin. that silky
horsehair that has been worn before,
are both In style. They are bent III
prd out. rolled back and caught with
huchles, shaped into points and bent
in any fashion that Is becoming.
The interesting touch that is added
, to the six-inch brim is a siy.inch
crown, Which Is quite broad. The
round, bowl.shaped crown Is not seen
as much as 1t has been on winter
hats.
One OF the best models introduced
over there Is Of black Neapolltan With
brim that almost touches the Shout
, der. and is caught up over the left
temple with q large American Beauty
rose. :
! It is said by the mllllners in Paris
that tho modish women are taking vi
the soft straw hats because they arc
so wearled OF the fur tirban, the furry