The Kennewick courier. [volume] (Kennewick, Wash.) 1905-1914, 1912-03-22
MAbEL'SCH|TCHAT
The Fascinating Art Of MoIdIng
In Putty.
ARTISTIC COOKING UTENSILS.

noon Tea-The Girl At the Matinee.
Spring Hats Of Taffeta With Rolling
erims Are the Smartest Models.
NV Dear Elsa-I have had SO much
pleasure doing putty work lately that
want to tell you all about how this fas-
cinating handicraft is accomplished.
First of all you get 10 cents worth OF
putty and have ready the article you
want to decorate. My maiden attempt
was an earthenware jug. which deco
rated with fancy bits of china which
had been previously broken. Any 9TH
err bright and pretty bits Of material
may be used. Even cOlOred buttons
may be utilized for this purpose.
Work the putty little in your hands
to make it soft, then press 1t upon the
jug. covering it evenly. little at
time, making the covering about half
an inch thick. Into this you press
while the putty is still soft the bits OF
glass, china or buttons which you have
selected to ornament your masterpiece.
Keep on in this manner until the entire
Jug is covered. A jug that | have just
finished has beads pressed in thickly
between the china and glass, and the
effect is charming. But in doing putty
work you must be sure that all the dec
orations are close together. so all pos
sibility Of a space between the orna-
ments is averted. The finished work
must be set away for at least four
weeks to get thoroughly dry. Now.
when the surface is dry beyond doubt
you may If you wish gid the entire
article As the gilt will wear off after
q few months a fresh application will
be necessary from time to time.
In connection with bric-a-brac girl
l know who lives in studio where
there is no provision for housekeeping
utensils has picked up the most artistic
and at the same time useful cooking
utensils that serve as ornaments on
the shelves and rails Of the room when
they are not in use. There are the
most attractive bowls Of all sizes and
descriptions covered and uncovered.
Jugs and mugs. When these really ar
tistic potteries are matched up In odd
china-cups. saucers and plates-they
are very effective for the purpose Of or
nament as well as for actual use
When shopping recently with this arts
tic friend of mine she picked up a
charming blue and green covered pot
terry bowl. and when l asked its use
she smilingly assured me that 1t was in
turn vegetable and flower dish. "Of
course" she added. you have closet
room for your dishes. but mine have to
stand IN sight all the time" By the
way. this girl serves at her studio teas
q delicious Scotch shOrtbread. The
recipe comes directly from the Land O
Cakes. and am sure you would like to
have it. so l. am sending you the for
mula as it was given to me and hope
that you will enjoy the bread as much
as do:
Scotch Shortbread.
-Four ounces of butter. five ounces of
nOur, two ounces of ground rice. two
ounces Of powdered sugar and a pinch
of salt. Put all the ingredients on a
baking board in separate heaps. knead
the butter and sugar together until all
the sugar is used. then knead in the
ground rice next, then the -four slowly.
After all the -four has been kneaded in
and the dough is quite smooth make it
Into one or two rounds. using the roll
Ing pin little. Make the edges high
and pinch them. Prick all over with a
fork through and through and bake on
a Toured baking tin in moderate oven
for twenty minutes or longer. accord
ing to thickness. A piece of paper
should be placed under the shortbread
when it is cooked in q gas oven. Cool
the shortbread for a few minutes on
the tin before lifting it. For afternoon
tea shOrtbread roll out the dough a lit
tie thinner and cut with fancy cut
ter.
You say. dear. that fancy cakes for
afternoon tea can be bought so cheap
~ that it is hardly worth while to
bother making them. but the baker
does not exist this side of bonny Scot
land who can turn out anything as
toothsOme as this shortbread. Very
delectable little cakes, though. are
made with plain white cake made by
any preferred recipe and baked in
shallow pans and cut while warm into
squares. oblongs. triangles. etc. These
shapes are dipped either In chocolate
or maple fondant and are then heavily
sprinkled with chopped nuts.
What are the salient features Of
spring millinery. you asked me. Elsa
Well. dear. you can put anything in
the way of hat on your pretty little
head and be modish if it is small in
size and flexible in composition and
has taffeta silk somewhere in its cos
mos. Yes, taffeta's going to be the
fashionable slogan this season both for
costumes and headgear. but it is not
the taffeta of other days. that unyield-
ing and stiff stuff that could never be
induced TO take graceful lines and
curves. The characteristic of the new
! taffeta is that of soft. pliable fabric
that is joy to make into bows and
hat crowns
Apropos of floyihility of the matinee