The National tribune., 1883-03-08

to play to laugh, to dance, to sing, and who al
ways has a CHEEKY word ready. | ask from
girls only common sense, truthfulness, honest
dealing worthy aims, unselfishness and the
delicacy of true womanhood. Surely, these
things would not make girl too serious. while
they would make levity and unrefinement inn
possible to her" And making friendly ac-
acknowledgement to Tabbie for her loyalty, she
read:
OUR TABLE.
Dishes for Breakfast and Tea.
Minced Veal and Eggs-One quart of cold veal,
chopped rather coarse; one teaspoonful OF lemon
Juice one cupful of stock water, two table
spoonfus of butter, one teaspoonful of -four salt,
pepper. Melt the butter in a frying pan Add the
-four 10 it. Stir until smooth, and add the stock
and seasoning. When it bO1ls add the chopped
veal. Heat thoroughly and dish slices of toast.
Put dropped egg in the centre of each slice, and
serve very hot.
Mutton Rechaufe-C Cut roasted or boiled NUT
ton in slices about half an inch thick and cover
both sides with sauce made in this way: Put two
tablespoonfuls of butter i'll the frying pan and
when melted, add of flour; stir until smooth
Add gradually one cupfu of stock and two table
spoonfus of glaze. Boil for one minute and stir
i'll the yolks of two eggs. Season with salt pepper
and one tablespoonful of lemon juice, and remove
from the fire ut once Season the mutton with
salt and pepper. and soon as the sauce begins to
cool dip both sides of the slices in it and roll them
in fine bread crumbs Beat one whole egg and the
two whites together Dip the sauccd mutton in this
and again i'll the crumbs. Fry in boiling fat for
two minutes. Drain on brown paper and serve
with either tomato, Tartare or Hollandalse sauce.
Any kind Of cold meat can be served in this man
Chicken in JeEy-A little cold chicken (about one
pint cupfut of water or stock, one-f fifth of
box of gelatine, half teaspoonful of curry powder
salt, pepper Cut the meat from the bones of
a chicken left from dinner. Put the bones on
with water to cover and boil down to one cupf,Il.
Put the gelctine TO soak i'll one-fourth of cupfu
of cold water. When the stock is reduced IA much
is necessary strain and season. Add tire curry
and chicken. Season and simmer ten minutes;
then add the geiatne and stir the table until it
is dissolved. Turn all into mould and set away
to harden. This makes n nice relish for tea or
lunch. If you have mushrooms, omit the curry,
and cut four of them into dice. Stir into the
mixture while cooking. This dish can be varied
by using the whites Of hard boiled eggs or bits of
boiled ham. To serve, dip the mould into warm
water, and turn out on the dish. Garnish with
parsley.
Chicken C,Vets-Season pieces of cold chicken
or turkey with salt and pepper. Dip in melted
butter; let this cool on the meat, and dip in beaten
egg and i'll fine bread cruuIbs Fry in butter till
delicate brown. Serve on slices of hot toast
with either white or curry sauce poured around
Pieces of cold veal make nice dish, if prepared
III this way.
BroHed Lircr.-Cut in slices and dip in melted
butter and lightly in flour. Broil over bright
fire eight or ten minutes.
Lirer Fried in C,unGs.-Season slices with salt
and pepper. Dip in beaten egg and very fine
cracker crumbs. Fry six minutes in boiling lard.
And with this another Tuesday ev ening was
ended.
COLOR IN DRESS.
Blue it will be : eli, is the basis of the
present grouping. Blue and gold (or gold color
form rich harmony. Blue and orange, a
perfect harmony. Blue and crimson har-
monize, but imperfcctly. Blue and pink,
poor haunoney. Blue and samOn- color, an
agreeable harmony. Blue and lilac, a weak
harmony. Blue and drab harmOnize. Blue
and stone color harmonic. Blue and fawn-
color, weak harmony. Blue and white or
gray harmOnize. Blue and straw-color har-
monize Blue and maize harmonze. Blue
and chestnut tor chOcOate) harmoniZe. Blue
and brown, an agreeable harmony. Blue and
black harmonize. Blue, scarlet and purple
(or lilac hariROnize. Blue, orange and black
harmonic. Blue, orange and green harmonize.
Blue, brown, crimson and gold (or Yellow
harmonize. Blue, orange, black and white
harmoniZe.
FASHION NOTES.
Jetted and lack-lustre galoons are much used
for trimmings in Light" mourning dress.
Newmarket jackets and medium length
pclisses will be the leading wraps for spring.
Pelerincs and shoulder capes of varied lengths
and styles are to be in greater favor than ever.
Redngotes and French polonaises in score
of different forms continue in favor.
Braid work Oh paniers, tabliers, plastrons,
and panels is trimming seen upon imported
dresses OF cashmere, ladies' CLOTH vigogne and
flannel.
Corsage flowers for the street, either real or
artificial, are but little seen, being replaced by
knots or handsome ribbon, either of ottoman
silk, plush, ribbed velvet, or plaided surah, in
brilliant hues contrasting with that of the |
dress
For dressy walking costumes French design |
ers are sending to America the very fashion, |
able terra-cotta and copper shades. The French |
terra-cotta is very delicate color, matching |
exactly the veritabe hue of terra-cOtta ware, |
and is quite unlike the deep strawberry red |
shade so long i'll vogue.
Pine green and doe e-colored plaids and checks
in fine WOODEN fabrics are among spring novel |
ties. Except for children, these plads will form
the skirt and tunlc alone, the jacket being of |
dark green velvet, with no trimmings except
buttons of green enamel and gold
Cream color and garnet are another popular
combination IN shepherd and other plaids.
In some of the newest models for house
jackets OF cashmere or vigogne, the edges are
cut INTO squares and dainty bit of embroidery
is worked in each block In binding or lining
these squares little space is made between
each, which is filled in with fan pleating of
white lace. similar trimming finishes the
erenelated edges of the elbow sleeves and the /
neck, and is sometimes carried down the front |
from the throat to the hem Of the Jacket
New spring bonnets for evening wear are in
the Naos style, with soft crowns and shirred
brims. Many of them are made of delicately
tinted velvets, like pale pink or mauve, with
torsades and bows of Ottoman silk, run through
with jewel headed pins. Others are made of
cream hued satin, wreathed with peach BIOS
SONS, arbutus buds and leaves or spring violets |
mingled with cream lace tinted in the centre of
Zach scallop with q delicate hue matching the
lowers Of the wreath
OUR LETTER-BOX.
To the Editor NATIONAL TRIBUNE:
Allow me to say with reference to the recipe for
,rO,0n bread, which appeared in THE TRIBUNE of
February Sth, don't put a teaspoOEful OF oats into
he bread-don't put one kernel in. sent the
,ecipe, and am IL New Englander, but this Is the
irst time that ever heard of using oats. / will |
whisper to you that L suspect the compositor's |
mind was on " tcitd oats" instead of bread, and |
lence he substituted oats for salt.
should like to add n few hints to young house |
keepers: Recently saw young cook put vege- |
abieS on To COOK IN coldwater. Now, unless 1t Is |
desirable to extract flavor and substance, from
oup-bone, hot water into which has been thrown
pinch of salt should always be used. know but
,ne instance III which cold water can be advantage
'usly used for vegetables, and that is when boil |
ng new, very mealy potatoes The outside ofsuch |
potatoes often falls Off and is jelly before the in
ide or middle Is dcne, but this difficulty is OBJ
hated In great measure, and the potato Is cooked
evenly, put to boil in cold water. The same rule
hlgl