Lakeland Evening Telegram Newspaper, September 3, 1913, Page 7

STREN START A CHECKING Start that checking accoun® and save yourself the risk, annoyance and inconvenience of carrying money about and of paying bills, cte., with cash. The check book is sure to tring the enocomy that doesn’t pinch and will relieve you of many woxrles. Your account is mpectm!!y 80- licited., Sk | PRI SO 43 We are ready to serve the public in our new place, corner Florida Avenue and Main Street. Also all our Vegetables are ‘SCREENED’ T ' W.P.PILLANS | “Pure Food Store” Phone 93 “Security Abstract & litle Company Announcesithat it is now ready for business,' and can furnish promptly, complete and reliable abstracts of the title to any real estate in Polk County. SECURITY ABSTRACT & TIITLE CO. Miller Building, East Side Square BARTOW FLORIDA HEHTHOHTETE IO T NN, IF YOUU ARE THINKING OF BUILDING, SEE e H 1| MARSHALL & SANDERS ; The Old Reliable Contractors $ Who have been building houses in Lakeland for years, and s 1 I who never "FELL DOWN? or failed to give satisfactios. All classes of buildings contracted for. The many fine residences built by this firm are evidgnces of their ability to make good. MA RSHALL & SANDERS Phone 228 Blue mflocmmma j ! READY FOR Ir'h.. iz USE Holder Makes Sura That String, Scle <urs and Paste Are on Hand V/hen They Are Wanted. String, scissors and paste are three things that are often required at the same time and are seldom at hand when they are wanted. It is therefore weli worth while to make a neat lit- tle receptacle for them in which they way be placed and kept together. Our sketch shows a handy little article for this purpose made with the aid of an old cigar box. In making it a box of a suitable size must be selected and the lid re- moved, as it will not be required, and the box afterwards thoroughly cleaned both inside and out. A division is fixed across the center, and this can either be made of cardboard or pos- sibly a plece can be cut to fit from the 1id of the box and fastened in its place with a drop of glue. To smoothly cover the box with thin silk or some pretty remnant of cretonne {8 an easy matter, and the material can be folded over the edges and underneath the box and fastened in position with any strong adhesive. One division is used for the string and the other for the paste, and in front there is a strap into which & pair of scissors may be slipped. ! This ltttle article will be found most useful upon the writing table, and per- haps another more roughly made might find a place upon the kitchen shelf. EASTERN MOTIF FOR BLOUSES Oriental Needlework Given Prefen ence In the Adornment of These Dainty Articles of Dress. Japanese and Chinese embroideries have ever been considered artistic, and this season shows a marked pref- erence for the eastern or oriental needlework. Many of the loveliest blouses are embroidered in the colors one sees in the lovely cloisonne vases. Select a soft Japanese silk in white or a pale tint and, using a pattern which exactly fits, cut out the blouse, On the front and sleeves stamp a | Japanese design of cherry blossoms, chrysanthemums, butterflies or roses and embroider with silk in tones of ivory pink, pale green, dull green, blue and yellow, using a long-ands short stitch, If you desire to have your blouse of sheer white linen or batiste, ems broider the design in white or celese tial blue, using mercerized cotton, A white voile blouse made with a | sailor collar and turned-back cuffs would be effective if embroidered with a Japanese degign, White crepe de chine or soft satin makes a dainty blouse, and you will find it an easy material to em- broider. DAINTINESS ITS CHIEF CHARM 8imple but Decidedly Attractive Gown for Which French Voile Would Be Appropriate. The gown shown in the drawing today is of dainty French volile, sim- ply made, but most attractive, Folded blue satin ribbon outlines a little vest of y tucked white net with a flat bow of the former at the bust line. The material has & cream ground with the popular tioral design in Dresden shades and the delicate blue of the ribbon gives a pretty French touch, The girdle is of the same. There I8 a little applied bo- lero of dainty lace. The short sleeves are finished with a narrow cuff of lace and dainty undersleeve of net. The three scant flounces are finished by a quarter-inch hem. Aprons for the Traveler, | A great convenience to the traveler is a tollet apron. It is a small oflcloth apron, that buttons snugly about the | walst. It is fitted with many pock- ets of various sizes for the various tollet accessories. The damp sponge, | the cake of soap, the toothbrueh, as well as the many other articles which should be kept dry, can be put eaaily {1n the pockets of this <vaterproof apron, and will, therefore, always be in place when they are needed. This i sort of apron is especially convenlent | when one 18 traveling on a train It | ean be made at home, or can be bought for 75 cents, Furniture Hint. To clean deeply carved furniture ase | & soft sponge, squeezed as dry as possible out of tepid water, to which | a little turpentine has been added, and @o over the carving. It will take up all dust. Rub dry with a soft cloth, and you will be delighted with the | ful of cinnamon. DAINTIES FCR ROT DAY PARFAITS MAKE MOST DELICIOUS DESSERT IN SUMMER. Particularly Good in That They May Be Prepared in Advance of the Rest of the Meal—Whipped Cream the Best Base. The parfaits, and mousses and bie cuits (pronounced in French, “bisk- wee”) are particularly practical des- serts, as they need no stirring during the freezing process. They can be made and left to ripen some hours before serviug. This enables the cook to set the dessert aside and do all the rest of her work up to the last min- | 200 ute. And, again, they are less trou- | ble to prepare than pies, cakes or pud- | dings. They should, however, be eaten very slowly, that the digestion may not be retarded by chilling. These simple concoctions are in gen- eral li_ht ice creams, having as a base ' custards, creams, whipped eggs rein- forced with fruits, sirups and gela- tin or combinations of these. most frequent base is whipped cream. ! | The | | The cream must be beaten until very ' stiff, flavored as desired and placed in & mold in the ice for three to four ! hours. All ingredients must be care- fully folded into the cream to pre- serve the mosslike texture of lho.l Gelatin can be used frozen product. with this cream and the whip of thin cream as well. The proportions of sugar and flavorings are about double those needed for an ordinary pudding. | When using fruit it is generally bet- ter to use the juices, or pulp, as bits of fruit become too much like lumps of ice to be pleasant eating. The difference between parfaits and mousses may be said to consist in the use of eggs and sirups in parfaits and the sugar and gelatin in mousses. The biscuit is merely mousse molded in in- dividual forms. While preparing the mixture, place the mold on ice until it is thoroughly cooled, then put in the mixture by spoonfuls and spread it carefully throughout the mold. Fill so that when the cover is put on some of the mix- ture will be forced out. Cover the top of the mcld (before putting on the lid) with buttered paper or soft wrapping paper a little larger” than the surtace to be covered. Put on the cover, and bury the mold in the freezing mixture for from three to four hours. If this method is Jollowed, no salt can pos- sibly enter the mold. The ordinary proportion for freez ing is thrce parts of ice to one of rock salt, but hcre we suggest two parts of ice to cne of rock salt. When rock salt and ice about the same size are mixed, the salt melts the ice in order to unite with it. In this way the salt, too, dizsolves, o that both solids are liqueiicd. The heat which causes this to happen is drawn from the ! fce crcam which is to be frozen, as it {s by the extraction of heat that the freczing process is porous or snow ice, as the air holes permit the salt's easy access to the ice, causing it to melt rapidly. Do not draw off the water fn the freezer until the ice floats on top (this liquid being colder than the unmelted ice), because the freezing process is at its height and the water from this time on will rise in tem- perature and can then be drawn off. It mecessary at this point, more of the freezing mixture can be added. Wash the mold in cold water, re- move all brine, and wipe perfectly dry. Remove cover and paper. Invert the | mold on a flat dish, and if the room {8 warm it should slip out comfortably. It it does not rinse a cloth in hot wa- ter and wrap it about the mold for a minute or so until the contents slide out readily. It 18.better not to let mousses or parfaits freeze very hard, as they are difficult to remove from molds and are not g0 pleasant to eat. Very often to obviate the difficulties encountered on removing these tightly frozen desserts, the mold is lined with a sherbet whose melting point is higher than the mousse or parfail Spanlsh Shortcako Three eggs, half a cupful of butter, one cupful of sugar, two-thirds of a cupful of sweet milk, a teaspoonful of cinnamen, two cupfuls of flour and one teaspoonful of baking powder. Stir the flour in, do not knead; the | Tilghman's Condition Powder eggs, butter and sugar should be beat- en together until very light. Bake in a shallow tin. spread a thin frosting over the top made of the white of one egg, a lit- tle pulverized sugar and a teaspoon- Set in the oven to brown. Cherry Tart. Plck over 1% pounds of cherries, turn a tiny cup upside down In the middle of a deep ple dish, fill all around it with the fruit, add sugar to taste. Lay a wide strip of plain paste around the edge of the dish, cover and press the edges firmly together, When it is done | | | bake in a hot oven, and serve with powdered sugar sprinkled thickly oa top. To Clear Soup. Many housewives dislike to strain soup. This discovery may make it . easier: Pour the soup, while hot, through a muslin cloth, which has just been wrung out of ice water. | When it has all been stralned, heat again and serve, Pickled Silver 8kin Onions. Peel silver-skinned onions, stick a clove in each, pack closely in jars, | cover with boiling vinegar in which a level teaspoon of salt to each quart has been added. J. P. McCCORQUODALE The Florida Avenue Grocer PHONE RED Respectfully asks his friends and the pub) generally to give him a call when 'needing Fresh Meats, Groceries, Vegetables, Etc, HE WILL TREAT YOU RIGHT AND WILL GUARANTEE SATISFACTION 290 Lakeland Seed Company 218 FLORIDA AVENUE Fresh Garden Seeds, Bird and Sunflower Seeds, Pog-Corn for Popping, Millet and Rye Incubators, Chick Food, Shells, Grits, Cop- peras, Charcoal, Tobacco Dust, Sulphur Powder WHY SAFER THAN CASH Paying by checks is not only more convenient than pay- ing in cash, but it is safer, beccuse it eliminates risk of loss. Your account subject to check--large or small--is cordially invited. AMERICAN STATE BANK J. L SKIPPER P. E. GHUNN President Gashier ANOTHER DROP IN MAZDA LAMPS 25 watt Mazda 35¢ 40 35¢ 60 * unskirted 45¢ 60 i skirted 60c 100 * 4 L] 80c 150 *“ & 9 $1.30 250 $2.00 We carry a stock of lamps at the following places and at ourf shop: LAKE PHARMACY HENLEY & HENLEY JACKSON & WILSON Cardwell ano Feigley Electrical and Sheet Metal Workers » PHONE 233 For Fire Insurance SEE MANN & DEEN Room 7, Raymondo Bldg.