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Show - . THE NEW I EVENING WRAPS I H jjn YENING wraps, folding liko H IISlI SQU"V' blankets about the jH E 1 shouldcrsr are used extensive- H ly by fashionable women. H They are made of every variety of ma- H terlals and in all colors. H Chief among them is one made in H rose panno velvet, fitting loosely about H the shoulders to represent tho Indian H blanket and folded crosswise. Below H tho nhnnlrier n Rftven-inch band of iBBI plaited velvet Is attached to givo tho i appearance of a cape. It Ib three- RbbI quarter length, with the long back M pointed and finished with a tassel at M the point H Another of nilo green is mado of H taffeta silk. From the waist it looks M like a full skirt, but the top resembles jjl tho loose cape with flowing sleeves and sbell collar lined with shell pink or lH iu Ivory white. The skirt is fastened 8 about the waist, and when one is stand- ing the top falls and looks like a hugo sneu oversKiru xuv Kueti io oumu(, fllH and artistic SbbI Another is a loose cape, draped from 8 a beautiful shawl brought to this coun- BbbI try moro than fifty years ago. Tho color is one now among the "very popu- BbbI lar rose shades, with fringe twelve IIbbI Inches wide. A black, flowing collar IH is attached, the wholo making a beau- M tiful wrap. H I f a. i9B& iBy Ivv an In BBl w v i av 11 H y Jfc L. . Ml ! I "Tr jhbB3e?vvKb-4V x m w m kJ'iAmBBBB. BBi ? II BBl ms v 11 UftfeaV T I H lAlmv' "II H and one-half cups flour, two teaspoons ifl baking powder, Ave eggs, ono teaspoon MbbI cloves, three teaspoons cinnamon, half H nutmeg grated. Bake in dripping yH pans, and while warm cut In small IH squares and frost This makes three H dozen buns, which keep perfectly. For H frosting uso tho whites of two eggs, lH one teaspoonful of cinnamon, a dash H of cloves, and beat in enough brown lH sugar to thicken. ifl Steamed Chocolato Podding. H Three tablespoons butter, two-thirds M cup sugar, one egg, one cup milk, two M and one-quarter cups flour, one-quar- M ter teaspoon salt four and one-half M level teaspoons baking powder, two H and one-half squares bitter chocolate. H Cream' butter, add sugar, and well M beaten egg. Mix and sift flour with M baking powder and salt Add to first H mixture alternately with milk. Add H chocolate melted and steam in cov- H ered mold for two hours. Servo with fl cream sauce: One-quarter cup but- H ter, one-half tcaspon vanilla, one cup lH powdered sugar, one-quarter cup thick H cream. Cream butter well, add sugar M gradually, vanilla, and cream whipped H stiff. Apple Crtam Pie. M Line a deep pie plato with a rich M puff paste, having an extra rim of the M paste around the edge. For the Ailing M stew three tart apples, cored but not M pored, then sift them and add whllo ll hot one-fourth cup of butter. Beat M the yolks of three eggs with one-half cup of sugar, add the grated rind of M one lemon, also Juice, then the stiffly M beaten whites of the eggs, and stir this M mixture thoroughly with tho apple. M Add moro sugar if needed. Pour the M mJxturo into tho pie plato lined with M the paste and bako about one-half M hour. Whip one-half pint cream stiff, M sweeten it slightly and pllo It on lop M when ready to servo. bb! |
