THE LADIES' FLORAL CABINET 
129 
straw liat, with square crown, and moderately wide 
brim, caught up on one side and faced with dark brown 
velvet ecru, ostrich tips, and loops of brown velvet 
gracefully arranged in front of the crown, forms a 
pretty hat for early spring wear, and one becoming to 
most young faces. 
Wraps are in great variety, though nearly all are 
made with short backs and high shouldered effects. 
For common wear, Jersey cloths, cut in jacket shape, 
will remain in favor. When well fitted these garments 
are very pretty, but they should be cut similar to other 
materials with darts and seams in the back, should be 
of medium length, single breasted, and high shouldered 
sleeves. The fronts fastened by one or two rows of 
small flat buttons. Some are braided in simple design, 
with narrow soutache, the color of the material or else- 
black. 
Pelerines made of crocheted cord with beads in the 
meshes are new this season, and there are also capes of 
chenille in colors and in black. It is said that all jetted 
materials, such as net or Siciliene, will be in favor for 
dressy mantles. Brocade is not often seen alone, but is 
combined with heavy repped Ottoman silk, the fronts 
and backs being of the silk, and the sides brocade. 
Long jackets with fronts sloping from the throat 
down to form pointed sides are in favor again for rich 
black materials, and are trimmed with French lace 
frills and jetted ornaments. 
HOUSEKEEPING. 
Cream Puffs. 
These dainty little attractions of the bake shops 
might seem quite too much for an inexperienced cook 
to attempt, but they are really no more difficult than 
many kinds of cake. There will be required two-thirds 
of a cup of butter, one cup of boiling water, one and a 
half cups sifted flour, and five well-beaten eggs. Boil 
the water and butter together, and stir in the flour 
while it is boiling. Then remove from the fire and 
beat thoroughly. When cool add the eggs, drop on 
tins and bake in a hot oven thirty minutes. For the 
cream take two eggs, two-thirds of a cup of flour, one 
cup of sugar and a pint of milk. Beat the eggs, sugar, 
and flour together, and when the milk is boiling hot 
stir them into it. When the cream is partially cool 
flavor with lemon, and fill the puffs. These puffs will 
be much less expensive than boughten ones, and quite 
as delicious. 
Readers will please remembex that the “ cup ” used 
in all the Cabinet recipes is the ordinary kitchen cup, 
measuring half a pint. If fractions of cups are diffi¬ 
cult to determine, measure the cup with a silver table¬ 
spoon, and if it holds twelve spoonfulls it will be easy to 
know what a third or a quarter is. If you wish to measure 
two-thirds of a cup of butter, measure two-thirds of a 
cup of water, and note how full the cup is, then it is 
easy to remember. Butter must not be pressed down 
so as to make it solid, but cut in little chunks, and only 
lightly pressed together. Many cakes fall because the 
butter is not properly measured. 
Fairy Layer Cake. 
This is a delicious cake and is only expensive when 
eggs are scarce, and yet people who might frown at the 
number of eggs—ten being required—would not hesi¬ 
tate to spend twice what the materials of this cake cost 
for a cake at the bakery, which may look attractive, but 
which will be quite unsatisfactory in taste. 
How often we hear this remark made of the refresh¬ 
ments some lady has offered her guests: “She had 
lovely little coffee cups and delicious coffee, but there 
was nothing but baker’s cake. 
With good recipes and good materials, any lady can, 
with a little experience, have excellent cake of her own 
making to offer her friends, and can have the satisfac¬ 
tion of knowing that she is giving them something 
really enjoyable. 
For this cake there will be required two cups of 
powdered sugar, one cup of sweet milk, one cup of 
coi’n starch, two cups of flour, whites of seven eggs, 
three even teaspoons of cream tartar and one of soda. 
The spoons of cream tartar should not be quite as gen¬ 
erous as the spoon of soda, the proper proportions being 
not quite three measures of cream tartar to one of soda. 
The flour, com starch, soda and cream tartar should be 
thoroughly mixed and sifted together twice. The butter 
be stirred to a cream, then the sugar added, a little at a 
time, then the milk, after which the cake can stand 
while the whites of the eggs are beaten to a stiff froth. 
The flour should then be stirred in and the cake be 
beaten all it requires before the eggs are put in. They 
must be stirred in gently, and the cake put immediately 
in the pans and baked. Four jelly-cake pans will be 
needed. It is done when a broom splint put into the 
cake will come out clean. If the eggs could be beaten 
by an assistant while the flour is being stirred in, it will 
be better still, as eggs are best not to stand at all after 
they are beaten. 
For the filling prepare a creamed sugar as follows: 
Pour one-half cup of boiling water over two cups of 
powdered sugar. Boil till a spoonful taken out will stir 
to a cream. Beat the whites of three eggs to a stiff 
froth, pour the boiling sugar over them, stirring it all 
the time. Then put in one quarter of a teaspoon of 
tartaric acid, and one teaspoon of vanilla, and beat till 
it is cold and stiff, then spread between the layers of 
cake. 
Indian Pudding. 
' Four heaping tablespoons of white corn meal, one 
quart and a cup of sweet milk, one-third of a cup of 
molasses, two heaping tablespoons of bi-own sugar, one 
even teaspoon of salt, one or two eggs, and a piece of 
butter half the size of an egg, ginger to taste, or if that 
is not liked cinnamon can be used. 
Scald the meal in half the milk; then take from the 
fire and add the molasses, sugar, salt, butter and ginger, 
and if cool enough the egg can then be added and the 
cold milk. 
Bake an hour in a moderate oven; when done the 
whey will be almost a jelly, and the pudding will re¬ 
quire no sauce, unless it should stand in the oven after 
it is done and dry away, then any ordinary sauce will 
answer, but if it is just right it will he sufficiently juicy. 
Mrs. C. G. Herbert. 
