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Show H BOUDOIR CAP FOR CHRISTMAS. H For a woman of almost any age a HI boudcir cap i3 a charming gift. One H can .be bought, of course, of lovely Q maice and. material, and at almost any m price. ' But one can be made at home H Quite satisfactorily. H First. If you are to make a boudoir H rap, think well of the kind that would H be becoming. For the young girl a H cap modeled on Dutch lines, with H little stiff, points at tho side, is at- M tractive. For an older person, espe- m daily -one who is very thin, a cap Hi v 1th, a (Soft. IuU cape portion that H hangs about the neck is becoming. M So choose the sort that you think 1 will be becoming and then look H through the fashion books to find a H suitable pattern. If you do not find M a pattern for just what you want, M you can modify the best pattern you M do f,ind without much difficulty. H After buying the pattern look about H for just the material you desire. A H rap that is really verv attractive can H bo made of simple point d'esprit and polored mercerized embroidery cotton with a little lace. Out the cap out of the point d'eBprit nd whip lace about the edgea with the colored cotton, cot-ton, rolling the point d'esprit as you ' rhip in the lace. Use ribbons to match the mercerized cotton. This .sort of cap is very attractive, inexpensive inex-pensive and not difficult to make. If the cap you choose has two little lit-tle points, like a Dutch cap, at the sides, or three points one at each side nnd one In front you will need a little wire, besides the other ma-, terlals The wire is to be slipped into a casing along th" edge of the brim forming the little points If not is used for the brim, or any other transparent fabric, the casing can be lace irsprtion or wash nbbon or silk .seam binding. Fasten tno ends of tle wire used to stiffen the points securely, se-curely, or else it will push through the cap and catch the hair. A cap with a frill or ruffle is easy to make. It consists of a big circle and the ruffle section. Or a bigger circle can he used, and shirred three or four InchPs from the edge, to form the frill. This circle should measure about '2 5 inches across, and this measurement allows for a half-inch hem around the edge. A boudoir cap can be made of eight-inch lace edging. Join two strips of tho lace, scallops lapping together, and from this cut circle, with the joined line running through Ihe center. Make a hem at the edge of the circle, and through It run an elastic band. Then fasten on a frill of lace all around the edge. The frill may be turned back in front, over the face, and fastened with a silk rose or a rosette. A set consisting of a negligee, a pair of slippers and a boudoir cap ( : n be made for a Christmas gift. The slippers can be made from ribbon, j silk or cretonne And the negligee and cap should be trimmed to match 1 each other and tho slipperB. IN THE KITCHEN. A very tasty roast, and one that makes the finest cold meat, is a leg of pork Choose one that is young, which can be determined by pinching the lean part smooth so that it breaks. The skin should also break! and dent. Cut a silt in the knuckle j with a sharp knife and fill the grooves with sage and onion chopped, and a seasoning of pepper and salt When half roasted, score the skin in strips, but do not cut deeper than the outer rind. Serve with the following sauce: Put one pint of milk into a double boiler. Add one good-sized onion chopped. After removing every par tfcle of crust, nib one-half pound of stale bread crumbs in the hand until very fino and add them to the milk. Allow the wator in the lower part of tho boiler of steam for five minutes. Then add one saltspoonful of ground mace, one-half saltspoonful of paprika and one level teaspoonful of salt. Whip with an eggbeater until quite smooth and stir In one tablespoonful of butter Baker pumpkin, cold slaw or cauliflower should be offered with roast pork. The famous Scotch haggis is another an-other economical dish which js-evolved js-evolved from a sheep's heart, tongue and liver. The meat Is carefully washed, wash-ed, and with one pound of bacon is chopped very fine, or if the housewife house-wife boasts of a sausage grinder she should put the meat through this. Mix in a deep bowl with a pint of bread c rumba, two sardines, the grated rind of one lemon a teaspoonful of salt and a saltspoonful of pepper. Two eggs are beaten light with the juiee of the lemon and mixed thoroughly with the materials already in the bowl. The haggis la then packed In a mold and boiled steadily for two hours. The true haggis 19 boiled in the sheep's pouch, but modern cooks prefer the regulation mold, which turns out moro neatly on a platter. A good brown sauce and tart jolb may bi passed with this dish. As a flavoring or garnish for some simply made dish, cheese plays its most Important part in culinary economics. eco-nomics. With an otherwise cold supper sup-per on a winter's night melted cheese on toast is a welcome hot dish. La squares or triangles of buttered toast on a thick stoneware platter and cover cov-er over thickly with grated cheese. Have the oven very hot, slip the dish upon the top rack and close the door. It tho cheese is rich It will melt quickly. As soon as it is molted place the hot platter on another of larger size or on a tray and servo the tcoth-Eome tcoth-Eome dainty directly from the platter en which it was cooked. |
