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Show Woman's Page ; m The Medici, Normandy and Oriental Collars the Rage Among Neckwear Models Dry-cleaning at Home Recipes for S Griddle Cakes That May Be Depended On Butter- ; milk Pancakes Menu for Tuesday Recipe for Yorkshire Pudding. I ' 1 :' 'SOME DELICIOUS GRIDDLE CAKES I ; The following recipes arc to be en-' tirely relied upon: Cornmeal cakea are delicious from this formula: Take one pint of yellow yel-low corntrieal, two eggs, one heaping teaspoonful of salt, two tablespoonfuls iof melted butter, two tablespoons or 'molasses and two heaping teaspoon-fuls teaspoon-fuls of baking powder. Beat the eggs, yolks and. whites separate. Sift the salt and baking powder, with the cornmeal and flour, into a large bowl, ready for adding to the mixture of molasses, butter nd yolks of tho eggs, which should t ' be stirred to a cream firBt. Next K. add the milk, stirring It through, then !u stir in the meal and-flour, a little at a. time, and, last of all, whip the , whites of the eggs, which must be j beaten to a froth, through the mix ture. Bake on a hot griddle, which lias been greased well with a piece of larding pork. Serve on hot plates. These cakes are wholesome and delicious. They 1 may be made with sour milk and a teaspoonful of soda Instead of sweet ( milk and baking powder. ! Flannel Cak'eB (made with yeast) One quart milk, four eggs, one dessertspoonful des-sertspoonful of salt, one tablespoonful of melted butter, flour enough lo make a rather thin batter, one small cake of yeast, two tablespoonfuls of f sugar, added just before baking. Beat the eggs and butter to a cream, i then stir in the milk and salt. Add j the flour a little at a time, stirring i It to a smooth consistency, then stir j in the yeast, which must be d's- solved in warm water just enough to ! cover it. Let the batter stand in a big bowl in a warm place for three or four hours, until it Is light and foamy, then beat it down till quite smooth, add a teaspoonful of soda dissolved In hot water. Stir it thoroughly, then , add the sugar or two tablespoonfuls of molasses and bake the cakes on a hi hot griddle. 1 Flannel Cakes (without yeast) I j One quart of flour, a tes.spooiful of 111 salt, two generous teaspoonfuls of lit baking ponder sifted together; three If. eggs, yolks and whites beaten separ-Iff separ-Iff htely; two tablespoonfuls of sugar, lh one quart of rich milk. IK To mix stir the yolks of the eggs IB and sugar lo a cream, then add the lit milk and stir it well through, next the flour, a little at a time, beating H and stirring it briskly to keep It from H lumping. ft Last of all, whip the whites of the Hj eggs through the mixture, and bake Hjj on a hot greased griddle. H Buttermilk Pancakes Beat two K eggs, whites and yolks separate. Mix HI the yolks well with two tablespoon-H; tablespoon-H; fuls of molassGB or one heaping ta-H ta-H blespoonful of sugar, a tablespoonful H! of melted butter and a teaspoonful of Hu salt. Add a half cup of buttermilk Bli or clabbered milk, which Is better Br than buttermilk. Stir it well through, HI then dissolve a teaspoonful of baking Wk soda, commonly known as bicarbonate H of soda, in a very little hot water and H stir it through the mixture until it Hi foams. Last of all, add a quart of Hi flour, a little at a time, and bake the Hj cakes on a hot griddle slightly greased H; with larding pork. Hi Buckwheat Cakes First of all they H must be made with yeast. They must be mixed with Indian meal and a ilt-tie ilt-tie wheat flour, as buckwheat iB too H heavy a flour to be ueai-tnone. R. 1 Do not put too much grease In the H griddle when making any kind of H cakes. I DRY-CLEANING AT HOME. H If the winter's party dresses are H. nadly the worse for wear, too fragile H for tho washtubs, and too good to H throw away, try thlB method of cleans-H cleans-H Ing them: Partly fill a large tub with H hot water, and into it set a smaller HI tub of gasoline. Renew the hot water Wk several times until the gasoline is s well heated. Fill another basin with fll s French chalk, or, if you cannot get H that, use flour. Soak the dress in gasoline, then pat the soiled parts IR with the chalk or flour; dip again Into HI the gasoline, which you should renew Hi- as fast as it becomes clouded with HI dirt. Hang the dress on the llnje to air, shake well and brush. Do this outdoors, or in a room without fire or a flame light, as It is dangerous to work with gasoline where there is either. A faded straw hat seems hopeless, but you can easily clean it by applying apply-ing a thick paste made by adding f leniin juice to powdered sulphur. Dry each side of the hat in tho sunshine for 30 minutes. Then brush thoroughly, thor-oughly, and the straw will look fresh and clean. TUESDAY. Mock Turtle Soup Boiled Roast of Beef Yorkshire Pudding Mashed Potatoes Peas Celery Root Salad Chocolate Charlotte Russe Crackers Cheese Coffee Yorkshire Pudding. One-half pound of flour, 1 or 2 eggs, 1 pint of milk, a pinch of salt and a little drippIngB. Mix the flour and salt in a basin, making a hole in the center. Break the eggs in another an-other dish and add to the flour. Then put half the. milk to it gradually, stirring until it is smooth, and beat well. Add the remainder of the milk In tho same way. Let stand an hour, I if possible, before cooking. Just cover the bottom of the baking tin 'with hot fat from the meat, pour the batter bat-ter in and bake In a quick oven. THREE SORTS OF COLLARS. Three sorts of collars are much in vogue this spring. One of them is the familiar Oriental collar which falls away from the shoulders and may be put on either as a straight piece or with shirring. So loose is it that with it must always be worn a closely-fitted Inner collar, with some blouses blou-ses or gowns, a chemisette as well. The Medici collar, friend of the thin-throated woman. Is second on the list of fashionable collars and may be made as tall and as wide-spreading as the individual wearer decides to have it. It Is most picturesque when It stops just In front of thfe ears, and It Ib most becoming in transparent materials relieved with the slenderest line of fur. Normandy collars are the rage among neckwear models and very smart they are on tailored frocks, blouses and waistcoats. The "Normandy" "Nor-mandy" is a high standing affair having hav-ing two sharp points that stand out from under the earlobes. no |