The Washington Bee Newspaper, March 21, 1908, Page 6

CHAS. FENNO HOFF Min. Serman words by the Composer, Allegro con brio Sprudeind und Hell. Sparkling and Bright. (Drinking Song.) (Trinklied. ) JAQUES MENDELSOBN. in lig ar - rest can’t tempt uid light, Does the wine the flight Of Ti the wight, Nor fond re - our gob thro’ Life’s gret lets do de With We Nor in, ions, him, gleam min - lay ad und hell s Gewalt * Buss wie kla rer Que!l Strahlt der Wein er - zwing’ ein Halt Von der Zeit nicht bemmtsei-nen Fuss, Noch Ziirt in ih in un -se-rem lich-keit ihn lisst Gla Flu E rem wet, bur here Love as red as ine cd & while woul@ now him - self can hold so : v To tem Hauch wie der un hiel ten an dem Freund-schaft nicht hilt sen strauch Dort ten Mann Die den Wicht Selbst al auf fs ten auf Fli-gel auf sei Lie-be nicht stért sein oe bee would chooss 2 aa 2 gray - beard of pia ber Friend - ale stay him, dem Gra nem Za ge, Ei__.._ len; #2 ge : = — So Und Schenkt a — —=—_ <n So a =— if = Copyright, 1906, by the American Melody Company, New York. DOUBLE COVERED nears pair of Mieleort’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. 9 Send for our Dress Shield Book. & is worth reading. Sent free on application, 1. B. KLEINERT RUBBER CO. 721-723-726-727 BROADWAY, NEW YORK. WASHABLE \ ODORLESS NO RUBBER. 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- porters front and sides, Sizes 22 to 36. PRICE, $3.00 REDUSO STYLE 760 short, well-developed fig Made of white and Grabcoutil. Hose support. ers frontand sides. Sizes pipes PRICE, $3.00 W. B. NUFORM and W. B. e ERECT FORM CORSETS are built hy; geutcalip—they co not press or strain anywhere, Their lines are your Line sete shape that of your own = They make a bad figure g a good figure better. ON SALE AT ALL DEALERS of Coutt Medel J or Bariste Naform 447 (Si) “ous Erect Form 720 (5: Scie 1.00 3.00 S28 120 Noform 738 O25) CS 2.00y 8 Nuform 406 (S22) SSsch 1.50 White ‘Couti. os Batiste WEINGARTEN BROS., Maxere. 377-379 BROADWAY, N.Y. IS A SOUTHERN DELICACY. Method of Preserving Pineapples| Without Cooking. This method of preserving pineapple | without cooking has long been in use in the south, and it preserves the fia- vor of the fruit better than the usual) vay of preserving. Pare sound ripe pineapples with a sharp knife, remove the eyes with a} silver knife, cut the fruit half an inch ck and weigh it, weigh a fourth more granulated sugar than fruit, glass jars lars at the top to admit the of pineapple. In the | bottom of the put an of ; sugar, then alte thick layers of | pineapple and until the jar filled. having plenty of sugar | Seal the jars perfect! t the pre finest d pineappl use enough slices jars inch nate su is | on top. | success 0 lepends on this. T Whole pre ide of sc earefully washed boiled in si it pierce it with pineapple fi then weigh an equal quantity su gar, put it in deep kettle large enough to contain the cover ill of to each pound; boil and skim unt , sirup, in this the minutes, then coc fruit quired the | | rv The and the pine warm water to | fruit apple nt enough after the} peel and | to cover until l¢ a broon w is cooled ca of pines, | with a water il it becomes a clear nes are boiled 20 ami put with the} which must be} sirup into glass ja ealed alr tight BOIL THE HOUSEHOLD SILVER. Will Give ocmewnce of Newness to Treasured Articles. best-known methods of making silver that is in constant use look like new ain and of removing every trace of dullness for some time | to come, says the New York Tribune, | is to put the various articles in a large after a thorough pol- One of the | tin wash boiler, } ish with either hartshorn and whiting | or silicon, and to cover them with wa- ter soda has been thrown, dnd allow the water to boil for two or three hours. | On removal, a good “rubbing with a ! soft chamois is productive of a very high polish. In the case of handsome j hand: made pieces, with repousse or | embossed des s in high relief, this |is actually the only way of getting ‘the deposits of cleaning powders out; | of the crevices, and for several weeks rubbing is all that is necessary to} bring them up to the proper brilliancy. | Once a month or once in six weeks is the time limit for these silver boil- ings, for otherwise the maids srow to depend upon their efficacy and neg: | lect the weekly cleaning. Some Kitchen Hints. Delicate blues and pinks can be laundered without fading in the fol- lowing way: One teaspoonful! of tur- | Wet the goods | the shade to , | with a | while still da | sheets and al! roi | thick, ) sugar, into which a handful of washing | —_=_ ae === o—_# ; ie Sy o> = fill drink drink to - night, to night, to - night, with with with bearts hearts hearts as light, t as light, } To as light, loves as gay and fleet - ing, lasst um lasst schenkt denn ein, schenk - ten-ein, ru hig ein, — froh froh frob uns sein zu sein Freu-den die flich-tig uns win-ken, beak - ers brim And breakon the lips while meet-ing. Per-le zur Handan des Be chers Rand: Sie kiisst un-s’re Lipp’ beim Trin-ken. pentine put into ha in A good share clothes of my ironing is done This means fuel and cessfully treated this way a considerable labor. saving of 1 the | 3, den- ims and “ Q a placed them with a sma oilcloth and wat skirted, bi bbed form of work them; they cail ing or irox like a slat Circle long No stain r no tedious wach- ted or > cl clea th Ap a luncheon i marshn small candles Chri color scheme o have g is Le: plates with some candle and place and a pair of candy tioners put plate. Indiv can be used in many od for a las tree ay cak heon cand wo tongs like confec boxes on borry ce of the tongs if et the candy tongs It breaks afternoon, each forks in oyster you cannot makes laughter the ice for the and fun, and t of the Black Chocolate Cake. Set in pan of and boil until one-half milk and While cool and one-half water one egg (yolk) euy one-+t cup sweet one-fourth cake chocolate. ing, beat one cup | cup butter a cream, and one-half cup sour level tea sifted fi vanilla, and Bake in layers or the remaining white with confectioners r j drops of lemon extrac sugar to add two eggs milk, with one also two cup: vonfuls of n soda in and two t lastly cho and the wate part oat ice with stirred to a cream and a few anut Cookies. > cupful butter Add two beatea cocoanut, Coco, | Beat to a and two cup eggs, one gr | spoonfuls baki | enough to roll thin oven, but do not brown Rusty Steel Ornaments. To clean ornaments a paste is made of powdered crocus and turpentine; this is rubbed on the orna- ment and left to dry, then brushed off, and the steel polished with @ chamois leath two tea- and flow in a quick powder jake rusty steel Cherry Tart. Get the stoned cherries. into a deep baking-dish; with flour, of butt sugar. Cover with a and bake. 5S Put them prinkle them and a cup of rich ple crust ly warm. ber of | the | lted wax from the } marshmallows | 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. indation for all es, a good work- to make it is candy can be fondant never. are the best the cream, @ As fondant is th the fine French can ing knowledge hov essential. Molas made on a damp day, The materials needed granulated sugar small quantity of confe 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, then the fillings, flavorings | 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 of for | one cupful hot water, and a half tea- spoonful cream of tartar 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, 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- vlate also, If any scum arises, remove cae doadrall and compe irouble. FREE! A A containing wiping | Wt carerulry. Arter cooking ten utes fyegin testing in cold water. min- If it | will make a soft ball when rolled be | tween the fingers it ‘ Let {t take its time is just right and Mos. 3e 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. When cool, not | cold, begin stirring energetically with , ® wooden paddle. | grow thick and creamy. etioner’s sugar ; In a few moments it will look cloudy, then whiten and When too stiff to stir, take in the hands and knead like bread dough. There is no chance 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 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. ‘you make your All colors, extracts and flavors must be as concentrated as possible, so as not to thin the fondant too much. If own colorings green fs made by cooking spinach leaves a | few moments in a little water. Strain sugar (that is, two ordinary cupfuls), | This is the ; | with some gelatines. 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 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 smal] quan- tity of its juice, then strained, gives yellow, as also the yolk of an egg. Fruit juices also furnish good color- {ngs for fondant LILLIAN RUSSEL: the beautiful w“re=s, sas <eWithout question, ar. incispinsabsz aciunct @ 4 lady's toilet table. Evceedingl> weriroriou: is preserving the hair and causing it to retain ite lustre.” @ , Snenmee ee pam sen ewes. wing ED. PINA Z. falling bair, HAIR TONIC e-erydy. \- because it goes fo ihe ro.+ -f be bere of ED. FINALL 'S &1@ FONIC (3 applications) for 10 cents to pay postay+ and vache Bi PINAUD’S LILAC ViGESa~ for the bandkerchtef, ial <p ce in Pats and New "oxic. ) Send 10 cents (tc say posture a 3, enough Linc Vs! Write to day * ip. GINAUD'S Ameiean fice, £0. P™2uUD BUILDING, NEW YORK CITY. ve * ) Gr = fee “wuss bates Exctac? fer 10 pistons.