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Show ' ( . THE SALT LAKE TRIBUNE, SUNDAY HOKXIXG, NOVEMBER Gfic . es 14, 1920. flOME. HAaMOjIOUS tie Ccxmpi. ,sHrita. . ' royal icing and a such used for all makes a dainty pink bit of sweet which piping and ornamenting of cakes, Is even th toothless can enjoy. also called an uncooked fondant, and Orange Gum Drops. Is easier to work with, using The following Vecipe can't doubled, special precautions, than the cooked but - the beginner does well to work fondant. But It has not the flavor or with as small quantities as the fallowbon melting creaminess of the bon On tablespoon and a half of base. Today the finA sugars we get ing: cup of gelatin, grantflated are not as reliable or Uniform as forJuice and om of the grated orange merly, so we cannot depend on getting rind of th orange, one cup of granufin effect with this uncooked foncup of cold lated sugar, dant, but those who make candy on a one tablespoon lemon JuJce, water, commercial scale, since they are able a little grated orange rind. to get special sugars for candy makSoak gelatin in orange Julcei until It Which cannot housewife the buy, ing is absorbed. Stir the sugar and water do give us pretty new things of untogether over A small fir until ths cooked sugar. Add sugar Is completely dissolved. " One of these this year Is the the softened gelatin to this, stirring The candy manufacturers ha vs well, bring to boiling point, cook got the form from the baker, but lowly t that point for twenty minutes. Remember hard boiling will something nearly like It In chocolate has been on tho market for sorrs time. spoil your candy. Th point of this mention Ls that Remove from fire and partly cool, these can be made of cooked fondants, then add lemon Juice and grated orand fudges slightly melted, but not ange rind. Turn Into a small alum as easily as with the uncooked fondant. num pan, if you have it, or a deep A few of them for pleasantrys take earthern or glasa plate, making what can be made by taking a little of the will be an, inch sheet. Let this set fondant and pushing it with the thumb over night. through a twelve-star- t point, which In the morning sift powdered or can be purchased with a pastry bag. granulated sugar over th sheet, This la point twenty-onof the sugar loosen at edges, and turn out on ayringe. Of course. If you are going cut In squares, roll In sugar 0 sugar, to make many of these you wtll-red as to cover edges, snd box to prevent s a bag or cone or syringe hack of the rapid evaporating. Chopped candied-cherriepoint. Tou will find that those made or other fruit may be added. of a nice fudge of fondant much the or other fruit Juices Mint flavoring modeling. handsomer, especially on tbs second may bs used instead of the orange Must Learn By Experience. day. Put the point down close to the And here Is where I want to scold. buttered plate, press hard to get the Jules.- ' Fruit Paste. She would not expect to become a spread, draw away quickly to get the The whitish opaque paste candy la with without infinite point, trying, sculptor j'ust the gum drop preparation constant instructions. Tet there ore Gelatin Candles. whipped when It Is partly cold, with an astonishing number of .people who The gelatin candies, that is, tho gum the addition of finely chppped figs expect to make and mold Candy withdrops and pastes, are not as much alone or other fruits to taste. To make out Ay training at alL made at home iu they might be. They it seem quite like professional pastes . Aa in many toother sort of cookery require caieful cooking, or they will there should always be some cherry inof a to few words be a a get expect fire since hot stiffens they horny, cut fine. This should be poured out struction, from some source, and then protein substance'Uke gelatin, but they In a sheet the same as the gum drops or have success as to the of all feel responsibility advantage being better and taken out op sugar in the earns shoulders. The after a few days than when first .nade, failure lifted from-the- ir way. The whipping makes this ten- while simthe fondants and fudges belong person who fails in making good, derer than the gum drops, and so betmore or less to the types of candy that ter for immediate, that Is second day, ple, wholesome, home mode candies, atare best for being fresh every hour." use. tractive candles, to take the place of Note that the proportion of eugar People have of late been eating dessert, to give a friend, to sell for atrociously stale candles, even at two and water In the making of these is profit. Is herself to blame for the failfour to one. That is the proportion times out of one dollars a pound. It Is embarrassing ure in ninety-ninto receive as a gift a two dollar candy, of8Ugar to liquid in the fudge and hundred. which your good cook's sense shows fondant recipes. With careful cooking As the holidays approach. InnumIf mors you Instantly Is too stale to eat. Somfe ' that proportion is excellent. erable people who have never got beof the moot noted makers have been water Is added It must be cooked out of fondants the soggy making yond before the sugar really cooks, and selling such to our man friends. did not work long or hard enough to this docs not improve the sugar, The made candles with creams and gelatin and dry velvety get light 'whether the water la hastened out In if handled out tune and a to carelessly fresh have itnpul.se rocky fudges If with much fire or by long cooking. when stale are qujte objectionable. try again. If they will let the therBy the a ay, nuts as well as fruits we use want this of sort tqj anything mometer watch for them, then will on be added to a pasts Uke this. Peomay we made resort the to may, day follow directions as to working the like to give similar things who ple called the A fruit pectin. Jelly gelatin cooked product, with the patient, dedifferent names, to make them seem maue Baldwin from eklns, apple termined expectation of putting in from s greatly different, caU something mad poured out Into a sheet fifteen minutes to three fourths of an like this with nuts Jerusalem candy." of an inch thick, sprinkled with sugar hour at hard work, or work without after it has set, can then be Plain Sugar Fondant. any thought other than the doing of inverted by loosening the edges easily on a Formula: Two cups of sugar, oqe-haIn in hand the best the thing potudol cup of glucose or any white sirup, augared paper or board. Sprinkle the fashion, they will get perfect or a near f lower side with sugar, then cut out In cup of water. Put these perfect base for a great number of nice squares, and roll these in sugar. This ingredients all together in a handled manipulations. It is or should be like ( a piece of velvet. Out of such a may be made melting bon bona with a greatvariety of flavors; creiras. coverings, kneaded and cut out forms, decorations. HOLIDAY CANDY MAKING. cooking U easier than tt harder than the SUGAR and guesses. It la easy, to Interested enough In doing It to put concentration Into the work. The person with a smattering sort of mental caliber might just as well pay one or two dollars a pound for candy, and be satisfied as waste twelve cents 4 pound sugar in making unsatisfactory stuff. The candy thermometer la indispensable to the cook, although she would do no other straight sugar cooking than the "making of boiled icings. U watches ths sugar cooking for us. It is as Indispensable as a clock, it we wish to catch the candy trafti often; that ismake candy frequently. W.th it we can catch the candy train, and , not waste either time nor temper, nor sugar. Without it we take a chance of losing all these, and a pleasant acquirement besides. There is no more sense in depending upon luck in cooking sugar than in trying to catch a train. In beginning to cook sugar the. Inexperienced may get lumpy instead of smooth mixtures, as smooth as anything in cooking. She may get rocks, where she should get creams. She may get something sticky, insteady' of dry. In working a cooked sugar she may get as ugly, clumsy, stiff effects as she would get taking a first lesson in clay one-thir- d one-fourt- h 41 'bud-die.- O BUILT-I- N FURNITURE. have doors. The space between them has a shelf with drawers beneath It and a good mirror above It. Electric lights' may be Installed at the top and at both aides of ths dresser. Let me see what does that do sway with? Chlfforobe, wardrobe, and dresser. Bookcases built in at either sld. of a window space may be well enofigh apart to allow of a full length bench t between them. The bench. If fitted with a lifting top, will serve as a storing place either for magazines or robes, golf sticks, or whatever you may like to store away. If supplied with a good, well stuffed, neatly boxed cushion and plenty bf pillows, one really need not have a davenport In the room It may be made eeven or eight feet long. , Sideboards, of course, every one knows, may be effectively built in, and people realize In building b bow greatly the fln&l of furnishing can be if much of the furniture is built In. Quite often built In furniture la objected to on the score that It does not F,EW accord with. the furniture with which It Is to be used but the objection can In many cases be obviated by treating the built in articles not as a part of the furniture but os a part of the woodwork. This should all be thought out while the building is in process of construction. Let us see Just how mpny pieces we can dispense with buying if they are built in. The mantel shelf may, have a moulding outlining a paneled space jo be filled with a decorative painting so that it will be an Integral part of the wall ornament, and a picture fiame need not be bought Everyone knowe how much the fashion dressers are they are shallow cupboard sort of wall sideboards. and are used in dining rooms aa well as kitch- buffets, too. Colonial corner cupboards are exquisite. Sometimes they are lined with a coat of paint in a contrasting color lemon yellow In a favorite tone, a jade green, or Chinese ud. They ere really quite smart. Dining "alcoves are the fad. and chafing dish alcoves as they are sometimes called. Where space or service is limited they certainly are convenient A cunning little alcove Is mads with a narrow table extending out lengthwise from a window with a high backed bench at either side of it These pieces, though they come as built-ifeatures, may. If desired, be fitted with castors and left detached. At lnter-rooopenings. Instead of having merely colonnades, a small bookcase with paneled wooden door is built ens. Small banging china closets are charming for the display of a few quaint pieces of pretty china, "hey are lovely over dining room serving tables or in the dining alcove. Chifforobes are easily dispensed with In favor Of tray closets. A niost comfortable arrangement Is to have a pair of shallow closets built at cither side of a dressing table. One closet Is fitted with eliding shelves and hat space, the other with a pole and hangers. Both n at one side, and at the other what appears to be a similar door proves In reality to be a desk, as one panel drops forward, and the other panels sure the fronts of drawer spaces. This eliminates the writing desk. Built-Imedicine cabinets and Iceboxes are too common to require description. A new thought is the ra-- , diator inclosures. These come with Iron grills, drilled and counter sunk, ready to put in place. They ara of varlqus widths to accommodate various lengths, and are ' furnished with hinged .top seats. This la something that decorator will hall with Joy, aa there Is no one thing In everybody's home that Is quite as unsightly as ths steam radiator. Wherever It Is possible, French doors ore ysed In place of portferes. To have detachable French doors made Use folding screens and sold In pairs, ready to hinge to open door frames. Is offered herewith as a suggestion. Now that doors are pretty well standardized In point of size, folding portable French doors should find a ready market. I should like to have some made of opaque glass, so that they would not require additional drapery material te promise privacy. AU of the things described above are not " only dignified. Interesting, and economical, but have decorative value, as they bear unmistakable relation to the architecture of the rooms in which they are Installed. They come In wood, ready to set up, and be finished to match the remainder of the woodwork of the rooms In which they ore Installed. In . e -- e three-fourth- lf one-hal- foA-da- Buddies. icings, The uncooked also Chleeso I WHAT CHIC IS. Tribes rerslso New By Mary Bnuk William. Spedlal correspondence been cruising about PARIS. on brief trips lately, and I one of the delights of travel to bo not the change of climate and the mountain scenery the stately If defeated Rhine and the blue Danube the spectacle of supsets and mountains coining out from clouds, but the speo tacle of the styles of different peoples. That is to say. thers is .ouly ons mods in Europe, and that is the one of Boris, but tt is fun to ses ths adaptations of It by nationalities. They take a model, cop V it exactly, and yet It turns out to be iulle a different thing. As we alt round hotel lobbies watching ths phenomenon we finish off the situation by saying that ths rsproductlon lacks chlo. Nobodycould evsr contradict us, but tills leads to the discussion of what chlo Is. v Why can the French make a drees and ght Bwlss make one Just Uke It, with the original in their hands by which to do it, and the one will have an Indescribable something that is stun- nlngly attractive- while the other look funny? Perhaps in the eyes of an onlooker from.anotber world, the Frencn model Is the funnier, for certainly It departs further from nature, and . frock of (Very satin simply trimmed in blacu ribbon. makes even the human anatomy seem not logical. But we of Europe have that image indelibly in mind as the ideal to strive toward, and we spend a lot of time discussing what mokes it that which tt is. We have decided that the first step toward being a chlo woman is to throw all aspirations toward prettlnesa to one side. Chlo so far from Incorporating prettlnesa seems to oppose it. Ths homelier women are the more chlo. At least If that needs modification, chlo takes no note of personal prettlnesa, and dictates styles without regard to tcomingness to figure or face. Chio is simple; chic is sure; and chlo Is snobbish. Of these three, the second qualification is fundamental, Se so sure of your technlqus that you can take a rar of material, cut It In a simple line that follows 1U clean out, oourse with sureneaa, wear this creation with an assurance amounting to snobbishness, and. you htve chio. I think we American do not care eo much for chic as some of the Europeans, and I certainly line UP with my country people In point of view, A certain chlo or stylishness " combined with personal prettlnesa Is surely not a bad thing to strive for. and even the. Europeans have to admit that our good' looking American women put It over in great shape. France and Faria, Cape of wooleq material with high col- - I lor of petit grls. however, furnish the basis on which oil style' la founded, and herewith are some models which I should think America could adapt nicely to our personal needs. The funny little bobtail is the last surviving 'relative, I suppose, of the chemise gown, of unornamented neck, that died a natural death after serving through the war. I can Imagine some of our young ftrla and slender matrons looking awfully smart in It. Callot is its author and it Is of gray duvetyn, boldly decorated In a fuzzy woolen design of dead block. A band of this same block materia runs around the neck. A furry hat of black completes the consume. The band of ornamentation begins at the pockets an runs around the bock of the eweatetr-llkbodice, but not around suit-dres- s e the front If one can get away with this ooe- tumd eh can manifest a lot of chlo In it. For that peculiar furry embroidery that the French put over with euch ease and nobody can imitate w in America might eubstltut elthei-- fur or Moroccan embroidery. If thineck were a little lose eevere It would'stand a show to be more becoming but less chic. ' The second offering of a dance frock teems to be awfully chic la It 'simplicity, and pretty a well, tt U of heavy ivory aatin, simply trimmed with side. When R lx lukewarm begin to wort it back and forth with a spatula. At first it will be like a shiny taffy. It is necessary to work it patiently until it creams and then until white. After this it may be kneaded into a compact boll with the hands. Put away in a bowl covered with a damp napkin. It will keep for some days in a cool Cape of red and gray striped cashmere with sea at neck and waistline. ( ( place. Some of it melted up and flavored may be used for icing a coke, or to cover candled frultf or any bonbon filling may be dipped in the melted fondant, which while worm must bs kept smooth and even by stirring. Su- gared almonds may bs mads by dipping blanched almonds In it It May without melting be rolled out 'thin with sugar and cut In different shapes. Cream patties ore mads of it by melting, flavoring, and dropptbg. Divinity Fudge. Make exactly Uke fondant to the point when the sugar is cooked. Pour this cooked mixture slowly on ths stiffly beaten whites of two eggs, and then keep stirring until it looks creamy. Add then a cup of chopped nuts, stir in well, and pour out iu sheet. Tbs sugar must be cooked to point or failure is certain. Creamy Fudge, A creamy fudge is nothing but 4 chocolate fondant. Rocky fudges are fudges stirred while hot, untU stiff, instead of worked when cool like a fondant Formula: Two ounces of chocolate two cups of sugar, ons-hacup of cup of mill;. sirup or glucose, one-haScrape the - chocolate, add to it In the milk and melt eaucepan one-haand atir constantly over fire. Add the rest of the milk and stir chocolate unti) aa smooth os velvet so that Jt wiU mix perfectly with the rest of the ingredients, and not make lumps on bottom of saucepan. Add sugar and sirup and cook to 238 degrees. After this proceed ss in making fondant If for general use do dot flavor, 'but if to be used as fudge let 'the cooked sirup 'cool a bit and add a teaspoon of vanilla before pouting it out lf lf lf BY clqtilde called It Dance , Practical and Fancy Needlework nat-.ur- wop Id be 1m possible In story to touch on half the Ideas, but here are a few of the newest Unbleached mualln a good qualttyl was used for one apron. It was cut In one pUce, shaped out slightly ut the waist line to fit well; cut pci hap to the knees, widening out well ut the bottom, and had Hie coiners well She I I nt NEW APRON IDEAS. never were mors for aprons, large and THERE practical and fancy, than Gray duvetyn gown trimmed In fuzzy black embroidery, aluminum saucepan that will hold about five cups. - Stir over a, slew firs until sure that ths sugar is completely dissolved, which should be before th . mixture boils. Warm up your candy thermometer in warm and then ' hot water, and fasten It on to' the side of the pan by th slide. Cook slowly until ths thermometer registers 238 degrees. Pour into warm buttered platter and How to cool until lukewarm. Unless overcooked, even If spread quite thin, the edges should pot stiffen, but U is well to watch ths cooked sirup, coolthe edges If they cool ing and turn-itoo rapidly. In pouring th sugar from the saucepan it is well to hold back the last fow and cooled drops. Before pouring it out It is also best to let it stand until ths cooking bubbles sub- satin ribbon around low neck, sleeve line, bottom- - of skirt, and the waist, where right In front, at the point of the trlri) bochee, It finishes In s prim bow with long ends. The skirt "is split In the front snd under It are layers of thin chiffon underskirts. Polrct mad it. I think the accompanying rap 1 lovely. It Is by Polret. too, and Is of Moroccan brown woolen material, exceedingly soft and falling In graceful folds. At the neck, which Is finished with a high collar of petit grls, w see that an artist lias designed the wrap and fias let hlJ artistic taste have full play whether art and chic are opposed or not The grey wth the broom te lovely, and fie hat made It so, by putting a lot of embroidery, ranging front n tfi other below co'or the fur. black Maybe you will not mind If w show two capes by Polret In on letter, line they were among the important glean Inge of our afternoon of sightseeing In th French shop.. The second on Is of red and grey striped cashmere, th accentuated with line of block ' tripefun at the neck and the waistline. There or tony tab In front edged with generous splash of th sum fur. Black glove, of course I wish th fage ft them would oease This pair Is edged with whit around tbelr rounded. There was a pocket out from a piece of small checked gingham blue and white, green and white, or pink and white. At the bottom t'-- pocket measured six Inches and across the top 9 or 10 inches. This checked pocket Is supposed to repiesent a flower pot. On the apton, above ami apparently coming out of this pocket, were flowers with rather long stems. These can bs dons in an outline stitch in various bright colors. Ths effect is good ons. i Another idea is to tut apples, grapes, pliqued at the end of each string? These aprons would be dainty and attractive It the checked flaxon were used, making th pocket of the same ard cutting the 'small squares in a color. Aprons made of dotted niuriln, sheer nainsook. Indian linen, or organdie are cut In a!) conceivable' shapes JThey "re never large. Some are shapel!k hearts, some cut In three small gores and the stnma set together with lace Insertion, others are cut short and simply roundtd at the boUmn, and so one could continue almost Indefinitely. These aprons hate lace insertion sr--t Jojin, anxious to see his new sister, entered the nursery Just as ths doctor was about to weigh her and with a aur- - tomatoes, or any preferred fruit or flower out of solid colors. Chambray or gingham or percaie can be used, and ths plain colors ars in beautiful shades. Group several apples, for Instance, on ths outside of a pocket cut something like the flower pocket; only this pocket Is to represent a basket. Then when grouping .these three or four apples, let them overlap like the ons shown In ths picture, baste them carefully In place, and us the blanket stitch to outline each one flrnijy to tV pocket. Then diaw a handle on the apron, and work It In ths outline stitch. Tou can base your basket overflow on to ths apron with ths fiutt if you Uke If you make strings to ths apron, why not havl at least ons apple sp-- I X in in bow knots, curved and straight lines, and are edged with ths Insertion and lace. Others have some flower of conventional design stomped to form a sort of border, and colored mercerized cottons are used for the embroidering. There Is hardly a woman who would net be pleas edSvlth a pretty apron for Christmas. Frederick had eaten heartily of thi main course of the dinner, and when the dessert was served he refused U. Why. Frederick, dear, aren't you having dessert, this evening? It is your favorite kind." said mother. "No, mamma, thank you. I am Ilk th Bible says: 'I ' fulfilled.' " U. D. I had my twin niece We passed two bouse out walking. exactly alike look on lils face yelled out: " O, gee, do they buy 'em by the pound M, R. now?" prised On day my sister sat on the floor putting on her stockings. Suddenly sh cried out to my mother, who sat near by sewing: "O, muvver, my fumb toes (th'imb toes) caught." II. R. tool O When one twin piped up, twlnny. There U houses Just Silks B. J, same as ou and 1 U." j |