Show Jn 1Zi I i I Il i fg ti r lt tnt 1 1 n = hl da 5 o < J RJLE I r t To prcpnro the dentate puffy Hounic sec potators which are such n feature In art Trench restaurants Is 1 not a dlfllcult I lay 111 y matter once you know how It Is necessary aeh ne-cessary however to follow directions pea accurately While the French cook l 10 uses for this purpose the small yellow ncy Holland potatoes any mealy kind will It tort produce equally good results The potatoes I I o tntoes must always IKS sliced longlh ivlse else they would not puff and cut 1 i a little thicker than Saratoga potatoes day In order lo make the two crusts If all e they stand In cold water dn hour or al1t1 f two after cutting so much the better When ready to cook drain and wipe ta dry Have ready two kettles of fat for s the frying onc smoking hot the > rat r-at oven a little higher temperature t t Drop a few pieces of the potato at a gk I time Into the fist kettle When half D done skim out and drain for three or Ii1f four minutes lij the oven or on the Lty t v hack of the range whore they will keep h4i I t warm Then drop In the second kettle when they will Immediately N puff up = rJ Cook until t a golden brown Watercress Is the only salad loaf i 5 which Is L never dressed with oil but Is 1 i simply eaten with salt and vinegar t I Women travelers especially those i ivlth little children are delighted 1 ers the 1 project of a Boston man to Institute I In-stitute an ocean laundry for the benefit of passengers on a large steam hhlp The Plant Is to be as complete I on shore and Including a IK a laundry large steam mangle The passenger will give his laundry to the steward I I who will return It In a few hours fresh I t nnd clean jI I j Tho value of the muchmaligned potato Is recognized by the English War department at least It has 1 Just bought 12000 barrels of Maine potatoes for transshipment to South Africa If this venture turns out well the probability proba-bility Is that the shipment will be followed fol-lowed by others Hang your broom In the cellarway when not In tiffc and It will keep soft and pliant and wear much longer than when kept In thodry air of the kitchen A novel Idea which like young Loch 1 Invar omes out of the West Is a mattress made from a feather bed tufted tuft-ed like a comfortable Those who have i tried this expedient claim that It makes a delightfully soft bed and that from I a hygienic standpoint It Is quite as sanitary sani-tary ao any other mattress IHllng Feathers can always be renovated and freshened by laying the bed out on the grass during a haul shower or by putting put-ting In the poundingbarrel with nlenlv of cold water Vhen dry and they will require several days In the fresh air to become so they may be whipped and shaken up until as light as the original and proverbial feather Before putting away furs and woolens wool-ens for the summer spread them piece by piece on a table and with a switch In cither hand give them a smart whipping whip-ping At the largest furriers In New York men are employed to attend tot the to-t frequent switching of the valuable garments left I In their care during the summer This It is claimed Is a certain cer-tain precaution against undesirable bummer lodgers I The most delicate way of serving tho arlouH small fishes which arc usually fried Is by broiling Treated In this I way fish which many have been un I I I ablu to eat will ho found far more I healthful and quite as delicious Take that choicest little lisp of the sea them I I i the-m < ll whose flesh exudes the fragrance of violitK conventional way la to skewer their tails In their mouths so Hint I they form llltlo rings and then I fry theih but a delicious change may If found In the broiling Select for this purpose tho larger green smelts I I With a sharp IIenknlfc spill the fish loosen the spines from the fish and draw out the wnllre backbone Mix two I or three tablespoonfuls of the best olive I I nil with a half teaspoonful of salt and a little while pepper wipe the smelts inside and out with this preparation and lay them nut Mat on a double broll I I or wiped over with olive oil The Head and tall may be left on or cut off affording to Individual choice Broil orr glowing coals for about five minutes I min-utes searing the llesh tide mst They nay be served plain with slices of lemon or with sauce Allemande Hal andalsc or Bearoalse Small white Ilsh or any other dry llsh are equally delicate when cooked In this way Many childrens parties are planned for Easter and as nowadays these gatherings are expected to take some distinct form Iho wit oC the promoter Is frequently taxed lo find something at once novel and apropos At a successful suc-cessful Easier party last pear the invitations 1 in-vitations sent out were decorated with butterflies and the decorations of the I I room wero In yellow and white daffor dlls and narcissus being used On the lndOAs and pulsed on porllores and cornice here gay paper butterllics in arlouB slBLH and designs The supper tall YJW covered 1 with a linen cloth l hllo riMjlorpieeo and doylies were om broldored In yellow A howl of daffodils daffo-dils Illlcd 1 tho place of honor in the ecu tor while small buttorJIlea of while and yellow tissue paper attached to utrcs hovered over the lluwcrs In a I most lifelike manner Time candles had yellow butlerily shades the bonbon dlrthos were Illlcrl with yellow and white cindlo the t sandwlohes 1 were of chicken chick-en the cakes angel food and gold cake and the ICOK I In the form of butterflies voro served on while and gold plates I Among tho games played was a hunt of IHtel PKZ > hidden about the room w Hh a Tulle offered for the most MtlC reMful seeker a butlerily contest where each ohllfl blindfolded atiompt I d to pin a missing wlngto a big but 4 lorllv fastenctton the door and lunily IL Illllo cotlllon with I butt rmos for v favor A delicate and palatable way of serv ing1 egg 14 for an Easter luncheon Is this Duller the inside of pretty t Individual baking dishes put In the bottom of them a MycroC Bechamcl sauce and I sprinkle over the sauce a little grated ohcctw Drop upon this an gg with a layer of sauce and more grated cheese over the satire Put a tiny bit of butter on the lop and place the dishes In a iII InRpun In a hot oven until the while of the egg Is set Serve at once I Everybody knows Unit hot cross buns are the propel thing to have for breakfast break-fast on Good Friday morning Every body does not know however that I lacking a reliable baker who knows how to make them they can be readily prepaid at homo Into four pounds of pastry flour curly In the evening rub onequivter of a pound of butter and the name of lard half a pound of sugar a teaspoonful of salt u pinch viuh of cinnamon und mac and half grated nutmeg Add threefourths oc a pound of the best currants thoroughly thorough-ly washed dried and floured and a i r halfounce of flnolyshrcdded orange or Ifmon peel Make a hole In the center t of the Hour and pour in two compressed I yeast cakes dissolved in a little luke warm hillk and a pint of milk minus r that which has been used for the yenst cakes Mix thoroughly and when tha 1 sponge rises to the top of the hole knoad until soft und light using as I much more warm milk as If I mfcssAiV 1 Pot phi R Warm place until morning Knead turn out on a poured boxrd and I I divide Into portions about as large as u bakers raised blsrult Mold round tand In a warm place a little longer thi > n roll out oblong In shape about six Inches long by thive wide l ay In t a giiMim d drlpplngpun far enough Ii apart lo allow for their rising coVer 4 I Ii p ulih a light cloth and let them rise In a unrm pluco for half an hour Hake In a hot oven nnd us soon us done wipe I tho tops over with a glare made of I sugar and wider bulled together Eat I hot vrollhuttoml Tip rmni without E which no hot cross bun Is a hot cross < < bun may be cut on the surface of tho bun with a sharp knife unless one has a cutter made on purpose This is done when the buns are ready lo be put In the drippingpan Many were the virtues which our Christian as well as pagan ancestors attributed to these sacred cakes One i J authority says that In several counties of Jn land even to ibis day soma of j these cakes baked on Good Friday arc j put by for the year as a safeguard l against disease and danger If any I one Is ill a small portion Is grated i Into water and made Into a sort of panada It Is also a very old belief that tho observance of eating buns on Good Friday protects the house from fire The custom no applied also to loaves of bread still prevails throughout through-out northern Italy parts of Spain and among the Albanians I Many are tile pretty eggshell gifts or favors that can be prepared at home I by skillful lingers For blown eggs make a small perforation at cacti end I of tho egg and blow out the contents Rinse clean The shell may then be palmed to represent faces gluing a little down or hair over the forehead 71 nil completing the Illusion by a little t Normandy cap made of tissue paper tied with a bow under the chin A I I circle of stiff white pager pasted flat underneath makes a firm finish To make a dainty bonbon holder cut an eggshell to about twothirds of Its size and glue a narrow ribbon firmly on op posite sides to hang it by Tie in a bow on top Fringe a piece of silk about an Inch wide on both sides lea ing a narrow strip in center Double and sew to n little strip of paper the size of the rim of tho eggshell and i Join to this strip a silk lining that wilt fit the inside of the shell Glue this to I i i the shell and nil with tiny candles hav ing candy eggs on top Composition eggs may be bought in any size at the places where confectioners supplies arc sold and the white ones are capable of beautiful decorations at very trilling f I cost A cross with a vino entwining It I I a crown with the word Easter scattered scat-tered blossoms put on In Dresden fashion fash-ion or a lifesized flower may he put on in water colors or even by apply I Ing scrap pictures To fill these eggs with small bonbons and tie them with I I a pretty ribbon ralsr them to the I height of an acceptable gift to young 01 old An entire 1 tea set made of egg sJhclly with strips of gold paper for handles to the cups pitcher and sugar bowl and lines of gold decorating the rims Is also a most exquisite though necessarily fragile gift EMMA PADDOCK TELFORD |