The Washington Bee Newspaper, February 29, 1908, Page 6

“ALL ALONE.” (Mutterseelen allein.)_- + meon looks down up - on blickt 30 still der Mond mich an, es tne wave, And the der flows still fish er - boy scher Kna - be aot f now spreads his nets steht im Kahn Be - 80 Ich sit? ean -not mind my Rad - chen mir I mut -ter see-len al Were Warst lein, am all a - Every pair of Kleinert’s Dress Shields is warranted. When properly used, we will not only refund money paid for shields that are not perfect, but will hold our- selves responsible for any resulting damage to gown. Kieinert’s Dress Shields are made in ten sizes, from size 1 to size 10. If your dealer does not Keep the kind or size you want, send us 25c. for sample pair of either kind in size 3. If you want a larger size, add 5c. for each additional size. 8 Send for our Dress Shield Book. & is worth reading. Sent free on application, ey I. B. KLEINERT RUBBER CO. _ 721-723-725-727 BROADWAY, NEW YORK. J The W.B. Reduso is the ideal garment for over-developed figures require ing special restraint. It hasan apron over the abdomen and hips, so boned as to give the wearer absolute freedom of movement. REDUSO STYLE 750 for tall, well- developed figures. Made of a durable coutil in white or drab. Hose sup- orters front and sides. izes 22 to 36. -00 PRICE, $3. REDUSO STYLE 760 for short, well-developed fig- ures. Made of white and Grabcoutil. Hose Be ers frontand sides. Sizes 240036. PRICE, $3.00 are built hygienically—th not or strain anyw Their lines are your lines, their BiB tte lds goad figure betser. ON SALE AT ALL DEALERS SING Erect Form 744 (zu) “tx $2.00 Ni Nuform 403 iz) S52 1.00 4 Nuform 447 (=u) “Ca 3.00 Erect Form 720 (aa) Sx 1.00 Naform 738 (saS) “Cxienuse Noform 406 Cast) ssn 150 WEINGARTEN BROS., Maxcae, 3TT-379 BROADWAY, 4.Y. | tion of soda, and then sc | piece of pumice stone | placed on the! | ful, F| top. HINTS FOR THE HOUSEWIFE. Milk remains fresh longer in a shal low basin than it would if kept in @ deep jug. To clean a clothes line boil it in soapsuds containing soda, then rinse | and hang it out to dry. Baking tins should be washed a8 clean as possible with a strong solu- ured with @ This will keep | em in excellent condition | Combs soon split if washed. A stiff nail brush is a good thing for ‘clean- ing them. After using the brush take} a damp cloth and with it wipe be-| tween each tooth of the eqmb. | To clean knives easily take a flat} cork, dip it in sli stened knife powder and with i down | the blade till al! Then wipe with a du | When not in use, scrubbing brushes should turned bristles Thus the and the will ¢ removed. | | ns are er. be downward will run out of them | eas if they are would the water wher he and back water soak into the wood loosen bristles. To clean brass excellent results may be obtained by rubbing first with a paste made of powdered bathbrick and paraffin, and then with bathbrick alone. Another plan, also very success- is to use lemon juice and pow- dered chalk in the same manner as the bathbrick and paraffin. NEW FOR THE BREAKFAST. Left-Over Peas with Eggs Make Rel- ishable Dish. When peas are left over a good breakfast dish can be made by truss- ing them in butter over the fire and serving them with poached eggs on Another appetizing cook eggs is to cream them. Boll 12 eggs until hard enough to cut into slices. J Put around the bottom and sides of a baking digh some crusts of bread, cut thin. Put in the eggs with alternate lay- ers of grated breadcrumbs, seasoned with pepper and salt. | Into a saucepan put one-quarter of a pound of butter rubbed in one large +tablespoonful of flour with some chopped parsley, a seasoning of onion, salt, pepper and one gill of cream. Stir over the fire until the ingredienta begin to boi], then pour it over the e6ES. Cover the top with grated bread-; crumbs, place in the oven, and when the top is sufficiently browned serve; at once. | way to Uncooked Candy. | Into the whites of four eggs stir as much confectioner’s sugar aa omer the mixture like a soft dough. This can be used as a foundation for & great many kinds of candy. Put it jthe meat. | chicken, and lamb can be used, but er boy ye ber Kna - be you, nor TI, atdndst nicht dort, would s: t- ly ich stiss’ sigh, That nicht hier, so ~~ A we mut - ler - seelen - a! - were all a - lonel.. lein!. or und itch thou with me, bet dir, ber Kna - be you'd owa,. mein... you, nor I, standst nicht dort, would sad D - ly sigh That we were ich — sciss’ nicht hie, 30 mut - ter-aece-len al - all a- a) AD Alone.” ie | Out OW &@ MoOiaing poara and form into balls, which can be dipped into melted chocolate and made into chocolate creams. A piece put between a split date with the seed removed and the whole rolled in either pink or white granulated sv forms another A piece put between two half kernels of English walnut makes another. Chopped nuis mixed in the dough and then cut in squa forms another. Putting a little gar in the mix- ture as you sti color, which 1can a between the white squares. uses. Use sired, but in small ar range in layers and cut into a few of its extract de- drop quantities. > only Health Hints. chilblains is one For with damp salt unbroken rubbing of the best rem- | edies known. the prejudiced Onions are a t¢ for but people will be forever because of their color A few ¢ ‘ee burned on hot coals wili purify the air in a sick room and drive away any odor. Don't weer bracelets so tight that they affect the circulation or so loose that they rub on the wrist joints. A small onien eaten raw before re- tiring will result in a restful excellent nerve nic nerves, often ontons are Baked Fish. Clean, wash and dry the fish and sprinkle the inside with salt. Cut gashes in the side two inches apart and@ tie fish in letter S shape. Rub with salt, pepper and melted butter and put a piece of salt pork in each gash in the side. Put in oven to bake and baste often. Add following dress- ing: Take cupful of cracker crumbs, two tablespoonfuls melted butter, one saltspoon salt, one of pepper, one tablespoonful of chopped pickle, one tablespoonful parsley and one table- spoonful of onion juice. Add hot water to moisten. Hot Chicken Salad. One tablespoonful of butter, melt, add one tablespoonful of flour mixed with a pinch of salt, a little pepper, cayenne, and if liked celery salt, or for a change a few drops of onion juice. Use about a cup of milk to make a cream. Stir in a beaten egg, then carefully a cup of chopped chicken meat. Don't stir much after adding Veal is good instead of cut it into little dice instead of chop- ping it. Serve on toast or with fried potatoes. To Remove Grease from Silk. Woolens, paper, floors, ete, take French chalk, grate thickly over the spot, cover with brown paper, set on it a hot fiat iron and let it remain un- til eool; repeat if necessary. The iron must not be so hot as to burn the pa- per or cloth. Common chalk may be used, but of course it is not so goed, a lovely pink | FOR FINE CANDIES PROPER WAY TO MAKE FRENCH FONDANT. Recipe Given Here, in Respect of Ma- terials and Quantities, Is Intended for the Beginner at Mak- ing Dainties. mdation for all work- As fondant is the the fine French candies ing knowledz¢ how | essential. Molasses made on a damp day The materi needed are the best granulated sug the m, @& small quantity of confectioner’s sugar to be used in the vegetable color pastes that can aged at any first-class confe at home, a little cream of tartar, and then the fillings, flavorings, nuts, etc., that are to be used in connection with the fondant. For flavoring the ordi- nary extracts are used, a!so maraschino and other cordials. The formula for fondant is always the same: A pound of graulated sugar (that is, two ordinary cupfuls), one cupful hot water, and a half tea- spoonful cream of tartar. This is the easiest quantity to handle for the ama- teur. After a little experience the quantity can be doubled, as fondant can be made and kept on hand. Put the ingredients into a granite sauce pan with an extra heavy bottom, and stir over a slow fire until the sugar is dissolved, but not a moment longer. After it has become a clear sirup stir- ring will cause it to granulate. Heat rapidly te the boiling point, wiping gently away with a damp cloth any moisture that appears on the sides of the pan. If this drops back into the pan it is apt to make the sirup grau- ulate also. If any scum arises, remove a good to make it is candy can be fondant never. of cre ‘sor ee owe eee PINAURS <4 “Without made | min- It it ed be- right and from the n which it not try to it carerally After utes begin testing i will make a soft tween the fins must be at fire. Set aside in the has cooked to cool hasten this by setting in cold water. Let it take its time. When cool, not cold, begin stirring energetically with a@ wooden paddie. In a few moments ft will look cloudy, then whiten and grow thick and creamy. When too stiff to stir, take in the hands and knead like bread dough. There is no ehance of overdoing this, for its light- - ness depends upon the thoroughness of the kneading. When quite light and creamy it is ready for use, though it is better to put away day, as con- fectioners do, to mellow and ripen. Pack in an earthen dish and cover airtight with a sligh dampened cloth. This will keep for weeks if de | sired. When sufficient fondant has been prepared it is ready for the coloring. All colors, extracts and flavors must as concentrated as possible, so as | mot to thin the fondant too much. If ' you make your own colorings green is made by eooking spinach leaves a few moments in a little water. Strain and bottle. To obtain red, boil on ounee powdered cochineal in a cup 0! water for five minutes, then add one ounce cream of tartar and a half ounce powdered alum and cook ten minutes longer. While hot add two ounces sugar and bottle. For pink use a few drops cochinea! or a little cranberry Juice, or the pink coloring that comes with some gelatines. For blue, rub indigo in a little water on a plate. Caramel or chocolate give a dark brown. The grated rind of a dark- skinned orange soaked in a small quan- tity of its juice, then strained, gives yellow, as also the yolk of an eg. Fruit juices also furnish good color- ings for fondant cooking ten rs it once remove ‘ ‘AU oe) | KQUININE) : LILLIAN RUSSELZ. the beautiful ectrees, sas. iom, ax incispensabic aclunct ‘e 4 k Ye toilet table. Evceedingly rereoriou: it ‘ e@ ; preserving the hair and causing it te retain ite lustre.” . You can make your hair besutifel and improve PINAUD’S HAIR TONIC ¢-ery ¢'y- falling hair, ance by using ED, cures dandruff and stops pouble. FREB!I A your personal are = i. wuse it goes fo the ro.* -f sample bottle of ED. FINAUE'S kL & TONIC (3 applications) for 19 cents to pay postag.- and ra thane e ED. PINAUD’S LILAC VEG SA~ © an exquisite perfume for the handkerchief, by women of fuhion in Pais and Ne "ace , a, “ eae etree ered ete ip the eS e fee “wake bate? zotal E:x:tac? t 10 ypication. a Write today * Zp. PINAUD'S American Offices, EO, P™4UD BUILDING, NEW YORK CITY, LILAC VFGETAI a oe