The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1911-09-10
Leaving For School


er set" by the society reporter ana the
authors of certain big problem nov
els. and whether the pursuit of their
little Latin and less Greek" lisa weary
drag or quite the reverse on tho alert
minds that start out is q matter az
ter all OF the material about to b.
educated Many OF the giris are goins
to finishing schools in New York.
where the fashionable array OF young
misses Is quite formidable and IN.
things they will learn-time falls ma
to depict the various exits and en-.
frances OF drawing room. carriage,
and 80 forth. with all the frothy little
nothings that vii; fill their pretty
heads and make them so important in
tho secret places of their own little
souls
And as te tho trousseaus that jus,
now seem quite IS elaborate as that
OF the autumn bride about to be launch
cd on the sea of matrimony with the
usual Accomplishment OF champagne.
rice and trademarks. the day Is long
past when simple little house dreas
and fresh tulle for the theatre and an
occasional visitor was all the real
dressing done by school girls. Then
their only extravagances were hugo
oo"s OF variesated hair ribbons and
horrible excuses on chocolate creams.
Now. at least one evening dress, suE,,
plemented by dinner gown and
tailor made suit seems necessary to
the lie, liberty and pursuit OF happi-
ness Of the entire crowd But FASH
Ion Is kind to us, and with limited
means 1t is still possible for us to
be we'll dressed. for remnants are still
playing an important part in the com
binatlon dresses and simplicity makes
duplication OF Paris models an EASY
marter for the homo dressnaker
again, not all OF our girls go North
to be "nished." and though the Sim
pie life" is a thing largely exploited
In books and magazines. the multi
tudes' explode the theory. loudly APP
plaud what the good man or woman
has to say on the subject and con-
tinues along the gay and festive way
OF fluffy clothes and elaborate food
And great many of them are gong
TO school TO learn the things that are
written in the books and taught by
their teachers in long rooms bound on
the north and east by blackboards
and teacher and on the south and
west by vista of the hills turnins
from blue to gold and somebody
across the campus playing rennls, may
De the first weeks do drag a little, but
some of them have hitched their Va
CONS to lovely stars of ambition. OF
course great many will be jolted over
the sides or out OF the back end, but
the main load will come humping
along the road to success and before
We know 1t the whole town will be
swarming with an entirely new set OF
lawyers, doctors, merchants, authors.
and bankers--all bent on being the
biggest one there and by the way.s
one has read somewhere in some far
off and forgotten chronicle that that
Is the way the big people OF this big
world are really made
Suggestions for Luncheon Menus.
novel overture to the luncheon
menu for one OF these fall days would
be clam cocktails trapped. They arc
not much trouble to prepare, and espc !.
cially when guests are looked for add
quite a touch OF nredernity
To make them you Will need oneg
point of clam Juice, Add to the Juice
one-half cup OF Vegetable relish or
tomato catsup. teaspoonful apiece
OF grated horseradish and Worchester- -
shire sauce. Juice of one lemon and
-FOUR drops of tahasco Turn into az
freezer and frappe. Servo 1t in lemon
cups, having these cups In champagne
flares surrounded with shaved Ice. Bank
watercress around the stem OF the
glass so as to hide II after placing
the glass itself on a small plate with
dolly beneath Y
Or these little appetizers made VIM
egg may be substituted II the clam
juice is not at hand TO lead off az
more or less impromptu bill of fareHi
Combine one-third teaspoonful horse Is
radish, one teaepoonful OF grape fruit
juice three drops of tabasco. one tea -
spoonful OF tomato catsup and a da sh
OF salt. tThese are the proper portion ~
for each cocktailD Chill thoroughly.
and just before serving add an egg
whipped 10 light froth Serve in
cocktail glasses with a little cracked|
ice. a.
For cold entree on hot day. try
this excellent way with chicken. Cur
up and wash a fowl as usual. and
place II in a pan with hot water tn
cover. Bring 1t quickly to a boil, then
reduce the heat to simmer 1t untilts
tender Pick the meat from the bones
and return the latter to the broth s.
Aud stalk of celery, a sprig OF
parsley, half an onion. in which stick
Two cloves, and about IA half teaspocn u
iul of salt. Simmer the broth until
reduced to less than pint Put the
meat hght and dark alternately into
mold lined with paper and decoral =,
ed with hardboiled egg. cut in slices
or fancy shapes. Strain the liquid
over the meat, after which nut the
dish in cool place for half an hours
Now place a closely hitting board or
cover upon the meat and on this az
weight Let 1T stand until the follow
Ing day. when it may he easily sliced i,
Another delicate entree, a hot oneg
this time. is crab mousse. for whicfig
this is the formula: Pound cup of.crahl
meat "a generous cup. by the Way
and the unbeaten whites OF two esEsS
In mortar until the whole is reduced
to pulp. Add gradually, pounding all
the time, half cup of cold bechamelE
After the sauce has all been added ana
the combination has heen thoroughly5
soothed. press through fine sieve
and set aside to cool, now beat stiff
and dry TWO egg whites and also aS
cup of thick whipping cream untils
firm through. Add half teaspoon y
full of sat, and a pinch or more OF
pepper II liked. to the crab Nov fold
in the beaten egg and the whipped
cream. 'fmrn the mixture into n but =.