The Washington Bee Newspaper, March 7, 1908, Page 6

‘THiS IS MY DREAM. Words by MARY MARK-LEMON. Moderato. Music by MILTON WELLINGS i. Sometimes I dream 2. Sometimes I seem ~- ¢e6.—e t-ing Far fromthe ha - hear up-on the si - lence Words that you spoke when love so old was ven where we bade them rest, And inthe twi - light That tell my heart ycur a tempo new, wait beside my threshold path is cast in sha - dow, That in life’s eve-ning And life has proved un - faith-ful and un shines serene and blest. Each golden hope - true. oe wings uprais’d to Heav'n, Each answerd pray t ce : made good anu true by pain, All broken faith i deep jug. , and hang it out to dry. 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. Kleinert’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. e Send for our Dress Shield Book. & is worth reading. Sent free on application. 1. B. KLEINERT RUBBER CO. * tes { *_ 721-723-725-727 BROADWAY, NEW YORK. ODORLESS NORUBBER. | The W.B. Reduso is the ideal garment for over-developed figures requir- 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- ters front and sides, Sizes 22 to 36. PRICE, $3.00 fi serving them with REDUSO STYLE 760 for short, well-developed fig ures. Made of white and drabcoutil. Hose support- ers frontand sides, Sizes 240036. PRICE, $3.00 W. B. SUFORM and W. B. e ERECT FORM CORSETS are built hygienically—they do not press or strain anywhere, Their lines are your lines, their shape that of your own figure. They make a bad figure good and a east figure better. ON SALE AT ALL DEALERS Erect Form 744 (5%) “Si $2.00 [] Neform 403 Ciciz) siz, 1.00 Neform 447 (354) “xP 3.00 Erect Form 720 (' 1.00 Naform 738 USES) Cae suse 2.00, ¢ Nuform 406 Ciist) Siz 1.50 MAKEAP. S77T°379 BROADWAY, N.Y. of Coutfl or Baste | cork, dip it in s | powder and with it | should be HINTS FOR THE HOUSEWIFE. Milk remains fresh longer in a shal low basin than it would if kept in a To clean a clothes line boil it in soapsuds containing soda, then rinse Baking tins should be washed as clean as possible with a strong solu- tion of soda, and then scoured with a piece of pumice stone. This will keep | them 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 cqmb. | To clean knives easily take a flat | stened knife | and down | >moved | the blade till all Then wipe with a d When not in use turned tbbing brushes b will where if they would the downward out of them Thus the and the will dry, placed on their backs into the 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- ful, is to use lemon juice and pow- dered chalk in the manner as | the bathbrick and water are » water soak wood and loosen same raffin 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 poached eggs on top. | Another appetizing | eggs is to cream them. , Boil 12 eggs until hard enough to ; cut into slices. | Put around the bottom and sides of |a baking dish 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 ingredients | begin to boil, then pour it over the eggs. way to cook | creams. | between | but people will | Cover the top with grated bread- crumbs, place in the oven, and when | the top is sufficiently browned serve} | at once. Uncooked Candy. Into the whites of four eggs stir as { much confectioner’s sugar as will make the mixture like a soft dough. This can be used as a foundation for @ great many kinds of candy. Put ft Then accel con passtone. mm the dark -- ness turn your hands toward me, turn to light a - gain, Now from the sha - dow Love that is true shines brightest in the shade, This is my dream, This is my dream, — ral ae rae steer a is my dream,ah!do I dream, in vain, This is my dream, ah!do I drean a 5+ v in vain. ve ra “ais is My Dream.—2, Out On a molding o a and form into balls, which can be dipped into melted chocolate and into chocolate A piece put between a split date with the removed and the whole rolled pink or white granulated another. A piece put between two half kernels of English walnut another. Chopped nuts mixed in the dough and then cut in squares forms another. Putting « little in the mix ture as you stir it color, which you ca the wh Phese aré made seed in either sugar forms makes ed sug mak te and cut into only a few of its lavoring extract de- drop quantities. squares uses. Use sired, but in sm any ll all Health Hints. For unbroken chilblains with damp salt is one of the best rem- edies know: a tonic for be Onions are the nerves, forever prejudiced because of their color A few grains of coffee burned on hot coals will purify the air in a sick room and drive away any odor Don't ets so tight that they affect the circulation or so loose that they rub on the wrist joints. A small onion en raw before re- tiring will sult in a restful sleep, as onions are excellent nerve soothers. wear | often 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 the meat. Veal is good instead of chicken, and lamb can be used, but 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 flat iron and let it remain un- til cool; 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 good, | a lovely pink rrange in layers | rubbing ; FOR FINE CANDIES! PROPER WAY TO MAKE FRENCH | FONDANT. Recipe Given Here, in Respect of Ma- terials and Quartities, Is Intended for the Beginner at Mak- ing Dainties. As fondant is the foundation for ail the fine French candies, a good work- ing knowledge cf how to make it is essential candy can be made on a damp day, fondant never. The materials needed are the best granulated sugar for the cream, @ small quantity of confectioner’s sugar to be used in the kneading, vegetable color pastes that can be purchased at any first-class confectioner’s or made 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, also 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 to 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- viate also. Jf any scum ari Molasses it caretully. After cooking “ten min- utes begin testing in cold water. If it will make a soft ball when rolled be tween the fingers it is just right and must be at once removed from the | fire. Set aside in the pan in which it has cooked to cool. Do not try to hasten this by setting in cold water. Let it take its time. When cool, not cold, begin stirring energetically with @ wooden paddle. In a few moments it 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 chance of overdoing this, for its light- hess depends upon the thoroughness of the kneading. When quite light and creamy it is ready for use, though it is better to put away a day, as con- fectioners do, to mellow and ripen Pack in an earthen dish and cover airtight with a slightly 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 be as concentrated as possible, so as not to thin the fondant too much. If you make your own colorings green is made by cooking spinach leaves a few moments in a little water. Strain and bottle. To obtain red, boil one ounce powdered cochineal in a cup of 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 egg. Fruit juices also furnish good color- ings for fondant. Y rAU ve erik <QUININE LILLIAN RUSSELL. the beautiful eccrezs, sa 2- “Without question, ar. incispensabic ac’unct © 4 had: scoazthag, His Side aad ciadog it to retain ite hair beastiful and penona. ance by wing ED, PINAUD’S HAIR TONIC e-ery dy. cures dandruff and stops Glling You can make woul. FREE! A 'e toilet table. ceedingl: tmermoreu: lustre.” & ayers \. hair, because it goes fo the rot -f be sample bottle of ED. F7NAVL'S Kk 1& improve your ‘FONIC (3 applications) for 40 exnte to pay postay.: 202 va.-chute - =. PINAUD’S LILAC VEGETAL © Am exquisite perfume bby women of fashion in Paris ) Sead 10 cents (co for the handkerchief, stemat” “_» satis, ad and New “ore. e ‘4 ng) fo < fee ants be? eomtsining enough Letac V-Lotel Exitac? fe to pica Ask your dealer for ED. = Write today * gr. PINAUD'S American Offices, EO. P’’.UD BUILDING, NEW YORK CITY. PINAUD’S HAIR TONIC and LILAC VFGETAT ;