The National tribune., 1883-02-01

!
watchword then Long live The TRIBUNE!'
| SAN FRANCISCO, CAL. ELLA F.
| "F S" sends us a pleasant letter, with this
recipe:
| Trifes.-One quart of -four, pinch Of salt, q
| lump Of lard the size of a hulled walnut, the
| white of an egg, well beaten. Add enough
water TO mix well. Roll thin as a wafer; cut
in strips the size of knitting needle, and toss
! into boiling lard. Do not allow them to brown.
Turnips-Wash, peel, cut in thin slices across
! the grain and place in kettle with as little
/ water rs possible; boil from half to three
/ quarters of an hour, or until you can easily
| pierce them with fork; drain well, season
with salt, pepper, and butter; mash fine, and
place stove, stirring frequently until water
/ is all dried out. Turnips are better when
cooked quickly. They may he steamed, and
the water poured out through CLOTH then
| mashed.
Chicken Soup-Cut chicken into pieces
and simmer it gently in a gallon of water until
/ the meat is in rags Skim well, strain, and re-
turn the broth to the pot. Add a cupful of
rice and tablespoonful of parsley; let it sim
mer for another hour. Season with pepper and
salt; add a cupful of boiling cream just before
serving.
A POET ON BOILED DINNERS.
Hdrpers for February contains an interview
New England beverage, cider, was mentioned,
and Mr. Whittier stated that he had once de-
rived much benefit when unwell, "when moth
/ ing tasted good" from the use of cider. Hunt
ingtOn suggested that without cider we should
not have vinegar. "Wcll, said Whittier, win
egar is not of much use, after ALL Except"
| replicd Huntington, "to eat on cabbage and Gu
cuInbers." Neither of which are fit to be
caten," remarked the poet. . think it would
| be q good idea to start prohibition party on
those two articles. As for cabbage, it is not fit
! to be eaten; if you cook it in your house you
! have got to burn your house down afterward to
! get rid of the smell; it is certainly the most
diabolical smell that was ever invented" and
| Whittier, who was sitting near the open stove
CRATE, upon the top of which he had deposited
his tall hat, folded his hands, and laughed a
! hearty silent laugh. What do you think of
onions, Mr.. Whittier" asked l. "Well," he
replied, "onons are not quite so bad, for you
can get rid of the smell OF those in three or four
days" "Then," said Huntington, "you would
not approve of the old-fashiond boiled dim
ner?'" NO think that is detestable dish.
| remember that my father used to have it, in
which cabbage, onions, bCctS, potatoes, turnips
and carrots were all boiled up together and
turned out into Il great dish all in heap, with
a great greasy piece of meat in the middle. l
think that is the reason why the present gen.
Grafton is not so strong as the former. 1t is
much pork and potatoes. Our last war showed
that. The farmers were not nearly as strong
as the men recruited in the Cities-POrtland,
Portsmouth and Boston," But the people in
the cities do not have the free air get in the
country" said Huntington. Il know that"
replied Whittier; "but they live better, and
that makes great difference"
FASHION NOTES.
Fur muffs are for demi-toilet.
Ottoman satines come in large fiat reps.
Corsage bouquets grow larger and larger.
Ball dresses are again trimmed with flowers.
There is return to demi-trains for dinner
toilets.
Brocaded velveteen appears among spring
novelties.
Checks and plaids will be the feature in spring
silks.
The new muslins are soft finished, without
any starch or size.
French crepe, white and in colors, makes ex-
quisite ball dresses.
Ashes of roses has made its appearance among
the aesthetic colors.
Robe dresses with embroidered founces ap-
pear among spring impOrtations.
Birds and fruits form part of the design of
many of the dressiest satines.
The transit of Venus design is one of the new
patterns seen on spring satines.
New satines appear in the fashionable and
aesthetic cOlors, so popular at present.
Fur capes and collars are fastened with long
ribbon strings tied in a full, flowing bow.
Large DOTS circles and moons bid fair to be
as popular as ever in the new spring goods.
The draperies are much punched around the
hips and even below that point by some dress
makers.
The feature in new pollza-dotted cotton dress
goods is the large size and close proximity of
the dots.
Visiting and reception dresses grow more sim
pie, dinner toilets more elaborate as the season
advances.
Sprays of flowers, beautifully initiated in pre-
ciOuS stones, are taking as brooches the lead
of all others.
Bodices of velvet, whether plain or brocaded,
are elegant and fashionable for afternoon, din
ner and reception toilet.
Sleeves and the collars of dresses are trimmed
with tiat-lying collars and cuffs of lace put on
over the dress collar and cuffs.
Checks, large polka dots, Greek keys stripes
and shamrock leaves are among the designs of
the new satines and cambrics
A pretty novelty in furs is the collar with
lapels extending down the front, and small
mutf attached to the same at the waist line.
The first spring goods that have been opened
are fine Scotch and American tweeds, with
large paids in admirable mixture of colors.
The satin that forms the under dress of
tulle ball dress may be light weight. Glace
silk understands are also permissible under tulle
draperies.
Sealskin hoods bordered with leopard, or Per-
sian lambskin, or swans down, are the favorite
cover for the head for sleighing with young
ladies.
dinner dress whether simple and inexpen-
sive or excessively costly and elegant, should
never be made i'll a style that would render it
mistakable for a ball toilet.
For tying down the turban hat or bonnet
when sleighing, scarfs of Spanish lace, clouds of
zephyr, and ice woods, white in gay colors,
are used when the Russian hood is not worn.
Going to School.
by Mrs. Margaret T. Sdngstcrl
There's an army that musters its legions
And marches to roll-call each day;