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Show ST r, f, t4 l 9J.A ' ' i I ' sS ' THE SALT LAKE TRIBUNE, SUNDAY MORNING, MAY...30, r'i . HOMEcjlQOUS CREAM SUPREME. L'PREME," or more partlcu-larly tbs French " supreme" which la the same word with a circumflex accent over the first and pronounced as though it were spelled suprayme," in cookery, in its most general sense, means the best part of something the best part of chicken an game, Gfaat cooks have extended its meaning to include-- a number of superlatively fine products, such as a sauce and a fancy combination of fruits. However, we might get confused, ' quite seriously, if we attempted to Use it as some cooks do In its moat limited meaning. On bills of tare it frequently filet " or the refers to the French squally good, and with all Its letters fillet." With pronounced. English such a start we might go on getting ourselves Into a lovely tangle, since a filet, according ton French dictionary, can be a great number of things, even , to a whole side of meat. It is used often meaning the whole boned side of a fish. - But we are about to discuss the product cream, which rises on top of cow's milk, and from tha cooks standpoint la surely the best part pf the remilk. But the dietitian would quire many a modification of such a statement, and ask best for what? And here we might get into another tangle, for milk has supreme worth for other reasons than berauselt has cream or butter fat as one of its compounds. But, talking of supreme, is not butter opr supreme fat, from the eater's jln&pointT Dietitian and cook ark likely to be In perfect agreement on COLORFUL BATHROOMS. bathrooms are on of of present day Idea of the old, white has been abandRidiculous, Isn't It, that people COLORFUL accuNrin land that brightnama to thia room . pleblosson pink. Towels are monogram raed in pink, and a pink rubberized silk shower curtain la used. On the floor are washable white rugs gayly flowered in mauve, rose, blue, green, and yellow, with accents of black. A totally uninteresting, all white bathroom has been rejuvenated Into a lovely bit of modern faeclnation. White tile wainscoting and white tile floor could net be torn out, but the whits painted wall space above the wainscoting oflered possibilities. It was first painted a light, creamy yellow. Then, in each section was placed a panel of wonderfully decorative wall paper In a . design of the most graceful and color-- 1 ful of fish. Each panel was outlined by a paper border of plain, bright turquolse blue. The Ingenious decorator, having beard of tha new porcelain covering, previously described here. had a coating of tha transparent quality applied over the whole upper wall pace, making tha paint and paper panels Impervious to frequent washof ings and to tha destroying stsa-hot baths. In addition to thia. It gava .tha whole will an appearance of oned. are Just awakening to the fact that cleanliness and color can be as closely linked as cleanliness and deadly whiteness! The beauty of color adds se much to the Interest of any. room. Why pot to the bathroom, toq? To further thlp Idea of color In the bathroom, manufacturers of tile have perfected their products so any number of fascinating color schemes may be carried out. Woman of discriminating taste fra giving more and mors thought to the decorative appearances ef their bathrooms, and they wish to have their homes, as reflections of their own personalities, perfect in every respect. It la not enough that tha bathroom be Immaculately clean. 'Ft must be colorful, aa well. Many diffarent ways of achieving the desired results are offered. Of course. tbosa who ara planning to build, or thosa who can go to the expenes of ' remodeling, may have their bathrooms dona In the delightful new tilts of soft coloring and pleasing design. Others there are who feel they caanet afford to tako such drastio e steps. They must leave the wbita-tllebut they may Introduce color In tha calcimine of tha upper walla. In the curtains, sad In tha floor coverlnf and towels. An Interesting medium for those who cannot change the tiling of their bathrooms la a new product recently placed on the market. It la a sanitary hygienio severing, resembling pores-laiIn appearance and durability. It may be applied over the old nickel-plate finish of pipes, Faucets, etc., aa well aa to the walls, ceiling, aides of tha tub, gad lavatory. It- comes la whits or any color,' ao that color schemes of adjoining rooms may ba Mxritd out, making the bathroom a Besides realty attractive addition. coming In colors, this finish is obtainlike able In a clear transparency, over heavy shellac, so It may be coatedwaah-( decorative papers, making them ble, and consequently usable tor bathJ . rooms. In one of tha loveliest bathrooms I have aver seen the walla ara tiled to tha celling In glazed cream color tllee. Thera are set In mortar of a cool, grayish green. Around tha bass of tha wall la a border of deep green tiles, almost black. Tha floor Itself la dona lo grayish green ceramic mosaic tiles, in a basket weave pattern. Deco, ratlve mirrors, lighting fixtures, and niches ara built right Into tha tiles, frames of tba table and of tha mirror giving a delightfully complete effect, It ere painted brgh hanging above Adjoining a bedroom done in a conS-- Jade green.- as Is the accompanying bench with its striped black and Sent bination of rose and mauve, la a luxurious bathroom carried out In ,xhe seat cushion. A shaving stand la same colors. A tiled wainscoting la painted to match. Two doors, one at each aide ot tht dona In brick shaped, pale mauve tiles. highly glazed. The floor la In tub recess, have full length, diamond shaped mirrors, set. In behind narro unglazed Ules of tha same shape, but a trifle deeper In color. Wall spec' Jade green meldings. The doors selves ara marbleixed to match the tba wainscoting la a lovely, op- walls. A pair of lamps on the dress ing table is fitted with glazed chintz shades. An interesting novelty s a set of wooden toilet articles, consisting of hairbrush, hand mirror, powder oox, shoe horn, nail flla, buffer, and clothes brush, all painted Jade green and deco rated with floral motifs. These sets may be bad In finishes to harmonize with almost any color scheme. They are especlaUy-attracttv- e accessories for guest room use. . THE COOK BOOK. 4 Coy IMG.. To return to cream, it la astonishing what a great number of dishes besides Ice cream can be lifted to supremacy by tba addition of cream. In making tea creams tha addition of a relatively small portion to a mlxtura that might b fairly good or perfectly satisfactory without It will raise Its quality unbelievably, or to such an extent that we might say why freeze anything since we are going to trouble and expense either for an Ice cream or a frozen salad, without adding cream to It? Of course there are tle water Ices, but they are something else rgain. And hen we freeze anything without stirring. as ws do tha mousses, wt must have cream. If a double eream la used for these, end little else except flavoring. we may get something as supreme as the beat Philadelphia lea cream, but whan we want to usa only g small amount of cream and still get a fins and smooth product, wa must turn a mixture of les and crank, and have salt In wblcb tba latter la In a relatively small proportion, or lets than the ao often prescribed. ordinary To extend the' number of dishes labeled supreme " we have but. In many cases, to add soma cream to them, whether it is salad dressing wa have, or soma gingerbread, or pumpkin pie. Wa are giving tha following to show what a great cook has done; Escofflers Supreme Sauce. "Tba salient characteristics of su- prime sauce are Its perfect whiteness and consummate delicacy. It la generally prepared In small quantities f only. Preparation: Put one and pints of extremely dear poultry stock and pint of mushroom cooking liquor Into a aauti pan. Reduce to add one pint of poultry valouti reduce on an open fire, stirring with a spatula tha while, f and combine pint of excellent "cream with tha sauce, this last Ingredient being added little by little. Whan tba sauce hae reached the desired consistence, strain it through a sieve, and aSd another pint of cream and two ouficea of beat butter. Stir with a spoon from time to time or keep the pan well covered." Thus speaks a supreme cook, and perhaps there ie a lesson here for the plainest oook, if aha will look for it, and certainly cooks who want to learn how to make fine sauces must learn tha art of reducing meat stocks, etc. All fine sauces for sea foods require cream or milk reduced, and one of tha models has been toe Newberg sauce, which is mainly cream and egg yolka. Cream from First to Last. Cream may be a part of, or accompany, almost or quits every course of a meal from soup to coffee. A single tablespoon of cream may Improve a soup by a great Jump, or make as much difference as it does in coffee. A little cream in our biscuits greatly Improves them and, as has been sug- one-thir- d one-hal- one-quart- two-third- one-hal- T Practical and Fancy Needlework By ciotiide acroaa-tba-etree- an we-ca- utes and tha cream will be whipped to the very bottom. The faster the motion the quicker the cream will ba whipped. Without a churn turn tha cream Into an ordinary bowl; stand It In a pan of cracked tea or ioa water, an beat It with an egg beater, or a fork, or wire spoon until tha whole mats la perfectly thick. At first It Is wisa to skim off a portion ot tha froth from tha surface and rest It on tha stave. A small syllabub churn may ba placed In the cream, and by rapidly manipulating tha dasher tha whole mass may be whipped In a abort time. It la .necessary hare to skim off tbe froth as It forma on tba top. Tba reason Rhy the cream so often 'goes to butter la that It la too warm, toe thick, or too new. It must ba sufficiently thick to hold tha air. but not buttery." From which wa can gather, no matter what our practice, that tha cream should be whipped as rapidly as possible, which la repeating what wa hare said: That tha leas warm air wa gat Into it tha better, and tha thicker it is tha more nscesaary it is that the proceea be rapid. Otherwise we gat butter. Mrs. Hills Besting Cream. Ws can gat Illumination on this subject from many sources, and tha Ideas on It In every oook book of worth ara Interesting, even If opinions do differ. Mrs. Hill has this: "Cream from milk that has stood twelve hours is called single, thin, or strawberry cream. This cream, ae a rule, cannot be beaten stiff with Dover eggbeater or whisk. This Is s tin cylinder, with perforations In or near tha bottom, in which a perforated dasher is worked up and down. The first froth la stirred down, a a tha bubbles ara large; tha froth la now removed as it rises and drained Tm a sieve. The cream that drips through may be whipped a second time. Set the frothed cream aside to chill and stiffen. When this cream is to be' used as s garnish for a dish it should be sweetened and flavored before beating. When it is used to give lightness, as In Bavarian cream, etc., it should be folded, not stirred. Into tha other lngredlenta Cream from milk that has stood twenty-fou- r hours la known aa double cream. This cream, when chilled, may ba beaten stiff with a Dover egg beater In a few seconds. If beaten a second too long It turns to butter. This gives a firm, line grained cream, and la used whenever a rich, etiff cream la required as an addition to a salad dressing. for tha filling of cream cakes and eclairs, for tha filling of a bomb glacd when no gelatin mixture is to be added, or to force through a pastry tuba for a garnish. Double cream may ba diluted with milk and frothed with a whip churn aa single cream. As eream varies ao much In quality, it cannot always be diluted with tha same quantity of milk. It could, r, scarcely be called double cream, if It would not stand tba addition of an equal quantity of milk; and, oftentimes. before the whip that rises is of a sufficiently light and fluffy texture two and a half cups of milk to each A cup of cream will ba required. good way la to begin by diluting in tha proportion ot ona cup ot milk te one cup of cream and then add milk until the texture la right" General Technique. According to Mrs. Hill, then, we can have a bit of double cream from the top of milk. Alee we can get thia stiff In seconds, and a second too long makes butter. With thia small portion the cold teacup and a turbine beater which haa the perforated whlpper also being cold we may in a few seconds get our satisfactory garnish and extended, thq Item that often turns a desdert from plainness to something ' supreme. Thin cream in two or three tablespoon portions can be easily whipped up with this combination ot utensils, but note what Mrs. Hill says about thosa big bubbles, which means a large amount of air. or far too much when it is hot air. In which case we cannot whip the cream, no matter how cold everything was to start with. In olden times, when tha syllabub was tha supreme dessert, they whipped cream thus, according to Mrs. G Lease: Take a quart of thick eream and tha whites of eight eggs; beat well, with bait a pint of sack; mix It together, and sweeten It to taste with double refined sugar. Tou may perfume it. if you please, with a little musk or ambergris tied In a rag and steeped In tha bream. Whip It up with a whisk: taka tba froth with a spoon, and lay It In your glasses or basins. This does well over a fine tart" This recipe preceded an entertaining ona for a syllabub in which it is directed to usa the sieve. Aa to adding anything to cream before whipping we say, " do not do It." or. any rata, unless tha additions are cold as it la. If you happen to get butter you do not want It flavored with tantlla think of having It flavored with musk! Sugar carries In air, and when It is not cold air It may prevent tha Whip, ping. But wa could go on adding facta and entertainment on this Una for aoma thousands of words more. -- how-eve- it it 3HEQIEEKIISTH31S0NIEVERMET bed-stt- e ; geBted, m have a need of It In making saucea, not only because It Improves them, but sometimes because ws wish to extend them, as well aa make them finer. Foe Instance, in making gravies for macaroni, we may get too small an amount. Then la tha time to uae aoma cream, and If the gravy Is one that has been reduced In the right way, and to strength, though not what wa call "strong," It will stand at least a quarter of Its measure of cream, though less will do. and perhaps mors can be used. If It la tha least " strong " It may soften Us flavor to acceptability. unless It Is strong In a wrong way that Is a story of Itself. Of course If you do not want to add cream you can add meat stock, but mors people will be likely to have a little cream than tha meat stock on band, the keeping of which la a dally cars, while tha milk man takes tha cars about tha cream. And when It comee to using whipped cream or what In cosmopolitan uaaga is called Chantilly " In fixing up our desserts, think of a hundred ways of using It to advantage almost aa easily aa to think of one. A great way to make a little lea cream go a long way whether we serve It in aoma of tba regular ways or In a parfalt glass, la to dress It with whipped cream. Wa can easily serve six when a certain portion of cream would serve only two If wa use it for a p&rfaltr Whipping Cream In Summer. One thing wa can seldom command in summer Is cool air. Tha minute wa begin te whip cream we begin to add to it air of room temperature. We may so beat up tha eream that wa cannot whip it, even If it is fins double cream. But If we take a small portion at a time In a chilled teacup and usa a chilled turbine beater wa get that blown up before It can get warm enough to hurt. It take more and longer beating to whip up a larger portion, and before It can begin to foam much we may get the whole ton warm to whip up at all, though sometimes we can get a good layer of foam on top. In which caee we can take thia off Into a chilled strainer and give up trying to whip the rest. Of courts wa can prepare a thin gelatin mixture, but I have yet to eee anything of this sort added to cream that did not flavor It. Therefore If wa want " supreme delicacy we shall not use It, Cream with Ginger Ale. A popular refreshment for these sev. eral years past has been prepared by putting a good lump of lea cream in a glaaa and pouring ginger ale over It. Plain cream r Iso gives an exceptional and interesting refreshment. If you want something thick, and like what one of tha people we tested It out on thought to be acidulated milk, fill the glaaa full of cream, and then fill It up with ginger ale, pouting It In slowly, it is not as likely to foam whetf this much la used, perhaps, as when only two tablespoons of cream per glass la used, when you must pour In the sle with care.- - This, is no, a particularly nsw idea, since the soda fountains have for years served root beer In this fashion, and 'probably some .of them have been nerving ginger ale in the same way to thosa who were sophisticated enough to call for it. It is likely that those who have a sort of hard lump In tha forefront of their digestive machine somewhere after drinking plain ginger ala can take it In this fashion without having this experience. Heavenly Hashes. Combinations of fruit and nuts and whipped cream have been called heavenly hash," which la consistent with our theme about cream being a supreme product. Sweetened raspberries and whipped cream' make a marvelous filling for a hollowed out sponge cake or served by themselves. In which latter case mors raspberries ara used. One of tha recipes for heavenly hash reads: Two cups of cream whipped to a stiff froth, sweetened and flavored to taste, then combined with of a cup of walnut meats chopped fine, and one cup of pineapple chopped fine. Some people like to add marshmallows to this, and perhaps tha name was first given to a combination In Which marshmallows were ona of the Ingredients. At any rate, this la ona of tha combinations that an amateur Invented, and for her these ara easy and possible to loveliness If aha can whip cream. I have never seen a recipe for heavenly bash in a cook book, but such recipes may ba there. Mrs. Rorer on Whipping Cream. In " Mrs. Rorers New Cook Book," under ths subject "To Whip Cream." is tha fallowing; The cream must ba at least twenty-fou- r hours old: bet; thlrty-alxand be very, very must ter, As Soon as tbe cream la taken cold. from tha milk, or as soon as it Is delivered to your house by tha milk man, pack it In cracked Ice end let it stand until extremely cold. The best churn la a small, tin vessel, with a dasher mede of wire. Turn the cream Into this churn, which must be perfectly cold: stir rapidly for about three min two-thlrd- a e There were three of Ua girls, whan ' sat reading, in tha porch awing, an6 than, after looking up tbs street and tha eterk left us another slater. down ths street for autos, aha darted was called to ths Little Ruth across Ilka a little squirrel and cams to see the newcomer. Dad asked running up on tha porch. I put my book down, but before 1 bar what she thought of her new slater. She studied bar a tew minutes, Could say anything Betty said, sorrowthen said, What's her name?" Dad fully: " Est fink, my blrtday's nearly all gone and your present hasn't turn replied that wa would Juat call her number four for, a wblla. yeti " we .' Need I asy that It "arrived" that Ruth took It seriously, for when met the friendly druggist uptawn ha vary evening, before aha went to bed? R- - R. said, "Well, Ruthla, wbat have you named your new slater?" and in a " Haw much win you taka for you r grown up manner aha answered. new baby brother? a kindly neighbor " Wa'ra not going to name them after sun-- , asked Bsggy Asa. , this Juat number them. She "O. I deesat waat te seU him." reC, E. M. bar feur." plied Peggy. However, a moment later, aha Betty was the I year aid daughter ef t Ora amended thoughtfully, " But p'waps I eur neighbor. I some noticed lovely June afternoon might twade him for a bigger one. IH D. K. fink about ft." little boys and gtrla, an In their " Sunday beat." playing and laughing with Bily, aged 4. balsa te be celled Wjh glee, and running in and out of eur lie." One day en elderly man adneighbor's house. So 1 concluded It dressed b.m by this name. As Billy did must be Betty's birthday. not reply his rathsr inquired tba reaThe afternoon waned, the party ever, sad tbs kiddies went boms. son. "O, replied Billy, 1 am breakAfter the last tittle one was roe Betty ing ' him of the habit of calling me Wli JL . glanced across tha street to where I lie Jane Eddington one-fourt-h n trem-abov- By J VEDDING VEILS. 6 summer brings sbnshlne and flowers, wa can also add blush-Ih- g brides. Every year there la something new In the bridal sutfiL Tba veil shown In tha large cut was wore at a smart spring wedding Tha close fitting handmade Honitan lacs cap was tba bride a baptismal baby It was built Out larger all tha capway around te fit tbe bead, wltb Honitan edglsg used on tha cap shown, but a shirring of tba tulle or tha Ulualos could ba substituted. Tba veil waa three yards long, being caught to thd cap Juat In front of tba aars and tba fullness waa distributed acroea tha back. It was edged all tha way around with a narrow width ef tha Honltaa lace sewed flat, and not showed to extend beyend tha edge of tba veil. Illusion or tulle comae to different widths two and one hell, three, and four yards wide. In shirring th4 different sitdths onto - the bead cap or coronet, measure la s fiom tha edge on both sides of a yard. Berln tha shirring from this across ta other measurements Tboae plain corners will cover tba arms and fall down gracefully to the finger tips Little wheels made of blossoms are sewed on tha band Juat over tba ears, then long strands of tha orange Woesome are sometimes 'used aa long sir earners on both sldea ef ths veil. Close Bttlag eape'madt of tbe Illusion or tulle era smart. Tha material la drawn smooth over tbe bead Into cap affect and a alagla row of erenga buds la aewed on to tha narrow band-nee- d for a bead band. Tba buds ara sewed all tha way around. Thin style la extrema and severe. Few eWrrlcge are used In thy caps this season. Another aulrictive veil waa sees at so evening wedding. A coronet waa mede of rice net Any light sheer material can be used. Tbe front of coronet Waa four Inches high, eloping three-fourth- was-orang- e down to three and three fourths Inches on both aides, and finishing at three Inches at tha back where It waa lapped after bqlng fitted to tha heed. It Was men covered with two thicknesses of geogette. pearls both large and small, were sewed on la a conventional design. A large flat peart waa aewed directly In front, circled by small seed pearls Tha entire coronet was heavily studded with pearls Tha veil waa caught en to this coronet. Juat In front of 'tba ears and waa sJowed to fall Its full length... Tba height ef tha bride determines tha length of her veil,, aa does tha formality or Informality of tha wedding. If tha latter, tha length reaches a tew inches below tha hem of tha wedding gown. If tha wedding la formal, from two a ad ona half to three yards are required for the veil. An article on tba attendants' bead-gea- r worn at a summer wedilng. wall follow this in next Sundays lee us Took tho Free ear. Wa were neighbors and good friends Eh wanted an lea cream freezer, but thought It too expensive to buy alone and suggested that If I would go fifty-fiftwith her and order It.' we could use It whenever either wished. I ordered It and paid tor it C. O. D.. and aa toon aa It cams my good neighbor cams over to get It, aa aha wanted to make a frozen dessert for company. Well, soon after that they moved, freesar and all, but I still have my F. 8. R. C. O. D..s!lp receipt. For Hat Traabia. While attendlrg business school I cared for two children afer classes In exchange for tny board. Ona wees both parents were confined to thalr beds .with heavy colds and I stayed heme f ora school and nursed them, oared for the children, did ail tba bouse work, and got tha meals When they were better the mother asked me If I could cherre a do lar bill, and when I gave her the change -- I she banded me back 14 cants, saying, t want you to keep that tor being ao good to ua when wa were sick. I couldnt let you miss your classes and work ao hard for nothing." FIFTY CENTS! And my tuition at sc hool waa IS a week, which I bad to pay, even though absent. I refused tha M cents, found another place tha next week, and stayed after echoed every night for a month making up D. B. my lost work. Maid. The heek1et person I aver met la a nvghbor of oura. They have a car but never usa it if they can poae.b,y ride with some ona rise. One Sunday mornlrg about Sander school t me my husband went out to get our car to make a hurried trip to the farm before chorrh. Just as ba opened tha g rare doors, otifu she ra!.el a window and ea-- rd " W will ba ready la a few minutes, Roy ", Of co iree they got the ride. R, U. K. . |