Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1910-08-28
Feminine Fads
and FoncieSN@&

R1AAAAhAik WV NAAllk Ahl itilA All ilnlI
once a day. This aerating Is quickly
done by drawing the hair TO it's tull
length on each side OF head and lift
ting II up again and again with the
fingers.
Massage ana treatment Is impor.
tant when false hair Is worn II tho
scalp IS to be kept in good condition,
This Is best done professionally as
there Will be the use Of electricity
and vibrator as we'll as skilled tonic
rubbing, When a regular course is
taken, a treatment onee a week,
terms are reduced In most establish
At least make a point Of massng-
Ing the scalp each time the false hair
is removed, If only for a minute.
II there seems to be an unusual
amount Of dandruff. at the points
that most Of the false hair Hes. find
out the reason. The bought pieces
may need cleaning or the bands that
hold them may be too heavy, so prove
overheating; or, less probably. there
may be something injurious in the
dye.
We all know the French woman's
care of her hair is proverbial and that
they have MS a rule bright, glossy hair
In abundance. Here's their ~favorite,
FREQUENT dry shampoo and the infro-
quent wet, for they do not believe in
the constant application OF water
witch is favored by American woman
kind. 1t is cleaned twice IA week with
fragrant orris powder, which is well
busted in and carefully brushed nut.
Shampooing is done Mt long intervals,
never oftener than once In two months
and sometimes not oftener han every
four months, and for this two fresh
eggs and the Juice Of a lemon are
used with the first water. The lemon
Juice and a little water are first rubbed
into the scalp and then the eggs.
which have beer lightly whipped. The
rinslngs are continued after this until
no trace OF the egg remains, and then
the hair Ia dried In the sun, AT night
the hair Is loosened, shaken back and
forth and laid softly around the top
of the head. u~nconfined by pin or RIB
bons. Ii Is then covered with a pretty
cap. so that IL will not tangle from
tossing about. And so 1t grows far
more quickly and a%bundantly than if
frequently washed and confined az
night,
Just a word In conclusion about
that newest coiffure wrinkle; The
latest thing are tiny clusters of a
neck curls worn Just below a.
roll turban OF ourls or coils. These
clusters come In sets of two tiny curls
attached to a pin ready to stick into
place behind the ears. There Is an
other set OF neck curls, with three TO
the set. that can be adjusted with
equal ease. These curla require n
small face to be becoming and the
stout faced woman or she of the
heavy Jaw must 10 slow on ourls OF
any kind especially side clusters.
The shorter Way 90 Mans Heart, via
Culinary Lines.
still hot, isn't II. And cooking these
days isn't all peaches and cream, "
but n much more complicated and not
nearly so delicious a process. What
shall II be today Know some dandy
summer desserts, though you VIII
probably turn up your nose at the
the berry season is over and YOU must
search the culinary field In auast OF
the new, don't disdatn the %oustards,
for they are Ideal, both from the
htandpoint OF those who eat and those
who cook. TO be sure they are easy
made, but not u whit less toothsome
on that account than more elaborate
dishes.
Eggs. are no longer prohlbitive in
price. and desserts made from them
SO whoheome that the housewife
is warrantcldin preparing them often.
or cour ,AR poorely made, watery
'custard, -giNa no flavor to speak or
Is not tempting. but the real article
with Some slight establishment Is not
to be sCorned.
When Il comcs TO preparing a GUS
tard remember that the easiest ana
hest way Is to bake II, setting the dish
containing the custard into q large
pan OF hot water.
The oven should be moderate, and
the instant the oustard Is done It
should be taken from the oven. inc
test Of its %"doneness' Is made by sIipp-
ing a knife blade down the side or the
custard. II the knife comes up clean
Tho custard is ready TO be removed
from the oven. The rule for a PLAIN
custard is Is easy to mcmorize-Iour
eggs 10 a quart OF milk II taoie,
spoonful or sugar to each egg Add
r pinch of salt n Il t~eHspoohIui OF
any flavoring desired.
By grating a little chocolate over
The top OF the custard Just as II rs sci
In the oven one can have n variation
from the usual chocolate custard.
n This chocolate forms 4 crisp coating
which looks pretty and adds much TO
the flavor for those who are roma or
chocolate. Orange oustard needs the
grated yellow rind of an orange with
u Hlllt JulNts 4-1~
an as undesirable, will give for your
consideration and. trial If the reauihs
PROMISES any sort Of results cou-
pie other desserts.
Apricot Sherbet In Jclley Cups
Two cupsful OF apricot pulp strain,
cd lemon Juice. n lemon, strhlheu
i1,oe Of two oranges, M and a nan
oynsf,iI water, two cupsful OF sugar
one ~teaapoonful of powered gelatins'
lemon Jelly, candied mint leaves
cvhinped cream dissolve the geIatine
in half a cupful Of the water, ada II
10 the puip with the orange n lemon
Juice. Boil the ano a ress
Of the water for ten minutes, tneu
add 10 the mixture and COOL freeze
in the usual way Tor the Jeliy Cups
y1,. come nuuid lemon jelly into small
aet ring or charlotte molds. Turn
when set and IN with the sher-
hert. put whipped sweetened cream
on The TOP and decorate with the mint
Chocolate MncarOons.
one ounce. OF rice flour. one pound
Of sugar half "a pound of Almonds
an ounce Of unsweetened choco-
chopped nut meats, six whites OF
oges and half teaspoonfui vanilla X
trset. Pound the almonds in a NOR
with the whites OF eggs until the
feels smooth then add
rice Hour and extract, and beat win
a spoon until the mixture is white ana
soft. Dissolve the chocolate and ada
70 the other ingredients. WIN q
bag and plain tube. force the mixtures
to baking sheets covered WIZ
paper. and sprinkle thickly via
a 800 AaLa mnllN IIIIl