The Birmingham age-herald., 1912-11-17

proceed as before. When the dish Is full. have the top layer of fine crumbs, dot thick ly with bits of butter, and bake for from half to three-quarters of an hour Serve in the dish which 1t was baked, with a hard sauce.
 NUT BREAD (submitted by Reader).-- One egg one cupful of white sugar, d pinch of salt. a cupful of sweet milk, three cupfuls of flour s.tted with tour teaspoon fus of baking powder, one cupful of nut meats worked in at the last. Put into loaf tins, let stand for twenty minutes, and bake for three-quarters of an hour.
 s <
 Bleaching Celery.
 II am fattering myself that have hit upon something rather novel in the way of housewifely discoveries. and hasten to make 1t known.
 Or it may be that 1t Is already known 10 some of our readers. There are divers ways of bleaching celery. This Is what have been doing of late: have taken off the green. bitter celery tops and wrapped them up In paper as neatly as a package from a store and put them into my sa chef, shutting them away from the light and air. Two days later took them out and found them bleached as prettily as the inner crisp. lighter colored stalks, and all the bitter taste was gone with the green I found this out by accident. After this no more tough. bitter celery tops in my kltchenl A CHICAGO MEMBER
 I wish you had been more explicit in your tale of the bleaching. should expect the celery to be withered by the process. Did you wet the paper? And did you keep the satchel in a cool place?
 Will somebody else try the plan and report upon 1t? If successful 1t Is a discovery of of celery.
 Sweet Tomato Pickles.-use one gallon of tomatoes. After they are sliced salt and drain over night in colander. Add one quart of good vinegar. one pound of brown sugar, one heaping table spoonful of all kinds of spices, ands the same of mustard. and one teaspoonful of cayenne pepper Boil until tender
 1: *
 Three Years tn Stple.
 Styles in furs change. but as a usual thing they remain in style three years. growing gradually up fin favor, and then gradually decreasing. Each year new fayorite creeps in. so that there are usu- ally three furs in vogue, with one coming in. one in high favor and one going out> The furrier buys heavily of the one coming in. being assured of the market for three seasons, and so will the woman who looks ahead. Imitation furs carry with them a danger that 1t is well to consider. This Is the ipsanitary manner in which they are made up. and the fact that fur offers an attractive lurking place for germs, espe- cialy as they are often made by half starved, unclean workers. Naturally the better goods are made under more sani- tary conditions.
 If you can afford but one set of furs. if possible by all means buy a real skin, as you will find this method cheap in the end in every respect, for choice furs will wear longer and. d.always enhance the good points of their wearers. Then. too. have an eye to the article that will give the best service for the money invested, smart and fash ionable. but at the same time practical for they must be worn in all kinds of weather at any hour of the day, and be appropriate for all occasions. A few such furs are mink. black lynx, and brown fox.
 The mink Is most expensive; brown fox cheapest Lynx is handsome. and splen- did for hard wear In gray furs. after chlnchilla which Is delicate and hand some, but expensive, Scotch moles are de- sirable. inexpensive, and pretty. especially for short coats ties. and muffs, but they are not long wearing. Squirrel is pretty gray fur suitable for short coats and bo- ieros. as well as pclerines and muffs, and also for lining fine cloth wraps. Furs take rank with the precious things. Save your money until you can buy the real from reliable dealer.