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Show 8 Woman's Page About the New Hats Latest Millinery Somewhat Larger Than the Hats We Have Been Wearing Ice That Will Boil Alcohol Many Uses for Cheese Dessert . Made With Cheese Considered Delicious-Candies Delicious-Candies Being Used in Many Novel Ways for Decoration of Cakes and Desserts. ABOUT THE NEW HATS. The later- millinery la iomewtoal larger than the hats we have been wearing Broad flexible brim? of straw, taffeta, taf-feta, t ille or laro ,t- graceful in line, aronp'nc becoming 0 ovcr ,n, (acf Ribbon and lowers ire the fa.oreo trrcimmgs. ?nd 'they are arranged r-tistioel1; r-tistioel1; about the. crowns, on one charrrtng model of while straw the flowers are trailed over the brim. jy.n'rz gtreanrera or pale blue tulle, which ?re Ccci benearb the chin Quaint straw bonnets of the Is;" I ' tvpc have underbrims ol 'affcta or ctafton.- OId-fh1oned flowers of miniature chiffon sire are clustered on the crown or about the brim. Tie ; wrings or black r.bbon, velvet or tulle, complex the artistic effect of these hats In Paris the picture hats with trans-I I parent brims cf hr-fse-hair lace are v porular. These are slmpl trimmed I with flowers tulle or nbton Garden hats of white or pale yellow chip are fiower trimmed and frequently frequent-ly lined with taffeta - There is nothing so becoming as a large picture hat for the summer gown of semitrpnsparenr materials ICE THAT WILL BOIL ALCOHOL. Bollin? hot ice. among the latest of the contradictions with which science has bewildered U6, has actually been produced by Prof Bridgeman of Halyard Hal-yard B constructing a very strong steel bottle and submitting water therein to R pressure of 150 tone to the square in?h he has succeeded In I making ice that is real by everj chem-1 6ure necessary one need only state that the normal pressure of the atmo-V atmo-V sphere upon the human body is 15 I pounds to the square inch Eut the temperature of this ice is 170 degrees Fahrenheit. If placed 'n I alcohol it causes the liquid to boll. It is plain to see that a chunk of it in the refrigerator would very quick ly turn things up6ide down and drive the thrifty housewife to distraction. Ordinary ice is abnormal in that it Is lighter than the fluid from which it i6 solidified Cast iron is the only other Instance of the kind with which we are familiar, being lighter solid than in the liquid state The lightness of natural ice is VtTj fortunate Were it to sink there is Y no telling what havoc it would work by filling up ponds, obstructing run ning streams and causing freshens and overflows The new ice, being heavier than water, would do all this were it form 1 ed in the ordinary course of nature rather than by juggling with nature's laws in the laboratory , The fact that extreme pressure up on water solidifies it into a real ice, which is yet extremely hot, leads Prof. Bridgeman to the conclusion tha the center of the earth must be solid rather than liquid, as has long 4 been pretty generally believed. He Infers also that it is at a very' high i temperature, which is quite in line I with the popular idea ft MANY USES FOR CHEESE. Spaghetti boiled until soft and baked in the1 o en with chopped American cheeBe mixed in is liked by many much better than the various Italian dishes of this paste. Rice combines with cheese in exactly the same manner. The rice must, of course, first be boiled. This is a j good way In which to use cold rice also. All vegetables baked in the oven, such as cauliflower mashed potatoes and parsnips, benefit b a sprlnkli ls of cheese on top. Mushrooms baker; j with parniosan are good A casse role' Is best for this purpose, with plenty of butter and a little cream to make a gravy. The English serve cheese w'lth celery, cel-ery, with, of course, thp usual ale of . their country. It is a good combination, combina-tion, sleep inviting and great for the nerves. Most of the plainer soups are the better for a little cheese shaken over them Onion soup is made with a great deal of cheese in it which is one reason why it is so nourishing. American cheese mixed with a little butter, molded into balls and browned brown-ed in a frying pan with hot butter, makes a delicate morsel In Italy and In some parts of France It is the fashion to serve cheese on a fresh 1 plucked leaf A dessert which some persons of good taste consider the' very best in the world is the combination of bar le-duc jell and cream cheese with delicate crackers. CANDIE8 USED FOR DESSERT Candies are being used in many novel ways for the decoration of cakes, jellies and frozen desserts Chocolate cream drops, Turkish paste in various flavonncs and colors .- marshmallows and all the long list Bf peppermints are the candies most in use. In addition to the attractive arrangement the use of the candy introduces in-troduces delightful flavors which It wou?d be difficult to secure in any other way, says an exchange. delicious moreel for the after 1 cocn tea tabic if made by placing '. sn ail hocolate cream drop in th? renter of a round of cake or a sweet wafer. Set in b moderate over un nl ho rendy begins to melt deli-rateh deli-rateh flavored chocolat" frosting will be the result vvl,n rPlUer mound of 1 sweetness which has nor entirely inciter! The same process can be rtirriorl out with ths little lrnp cakes made from u cocoa or spice cake recipe On each little cake put Ji marsh mallow. Make B deep Impression in the center cen-ter of each marshmallow and drop in a bit of butter. Bake until Hie marshmallows spread Remove from the oven and insert half a maraschino cherry In each cavity. Squares of sponge cake topped with marshmallows which have been soak-led soak-led in rum make an unusual accessor at the tea table, the marshmnllowe being allowed to melt slightly before k-;r. ..rvnH Those are excellent I served with any plain cold drrsert. Marshmallows soaked In any pre ferred wine makes a good addition to any of the ordinary Jelly desscris. the color and shape of the candles show-ing show-ing attractively In the Jelly By clipping the marshmallows with sciB sors dipped in flour It i possible to place the bits in pretty design?, giving giv-ing an ornamental appearance to the mold of jelly The same idea ran br-carried br-carried out with a cold chocolate pudding, the bits of white showing to good nffect. Turkish paste Is also capable of be ing cut in any desired form, provided the knife is d'pp?d in flour or confectioner's con-fectioner's sugar For the decora- tlon of small cakes or large birthday cakes this form of candy can be ii5d to excellent advantage and it enables en-ables the least experienced of house wives 'o exhibit an ornamen'al rak" which wo'ild do credit to a profes sional caterer Where candles are to be inserted the bits of paste can be arranged so as to form a special design around each candle. Turkish paste, mint flavored, is particularly par-ticularly adapted to combine with Manila Ma-nila ice cream and can bn ut in diamonds dia-monds and triangles for ornamentinc cream when served In individual glasses. The mint-flavored paste is also a pleasant addition to ahj of Unpopular Un-popular combinations of fruit and ices which masquerade under many different names It gives something of the flavor of cream de menthe. Cream peppermints are also used both for flavor and decoration The are made to do duty instead of frosting frost-ing on small cakes and sweet wafers and are also broken in bits and scattered scat-tered over the surface of vanila ic? cream. |