The National tribune., 1883-02-15
will generally break up cold in the head.
This Is a common German remedy.
Then came Tables contribution:
OUR TABLE.
Breakfast.

Mullins, Toast, Griddle Cakes, Coffee, Tea, or
Chocolate
Brolinq,-The fire for broiling meat must be
clesr and for meats it must be hotter and brighter
than for fish. Goals from hard wood or charcoal
are best. Always use the double broier when
TINS is obtainaole and when this is used knife or
FORK need not touch the meat until 1t Is served at
the table; thus much of the juice is saved and con-
sequently much Of the sweetness OF the meat IS
preserved. professional cook will never run
fork into meat while it is cooking
oncIette-NIany people fail in making omelettes,
usually because the pan for cooking is not hot
enough, and too much egg is put in ut one time.
will be cooked hard before the other is heated
through. pan measuring eight inches in
diameter Will cook an omelette made with four
eggs increase the size OF pan used in this proper
ton.
Plain Ornelette.-Four eggs one teaspoonful of
salt, one tablespoonful of butter. Beat the eggs
with any good heater, and add the salt and
milk. Have the pan rerU hot. Put in the spoonful
OF butter and pour in the beaten egg. Shake Wig
orously on the hottest part of the stove until the
egg begins to thiclen; then let it stand few sec
onds to brown. Run the knife between the sides
of the omelette and the pan. fold, and turn a
hot dish. Serve without delay.
Graham Mt1ins.-Into bowl put ono pint and
half of Graham flour, half cupful of sugar and g
teaspoonfu of salt. Into sieve put half pint of
flour, teaspoonfu of saleratus and two of cream
of tartar. Mix thoroughly with the flour and sift
on 10 the material in the bowl. Mix all thoroughly
while dry, and add two welf beaten eggs and q
pint of milk Fill muffin cups about two-thirds
to the top and bake in a quick oven.
{nGian-1fedI Griddle- CdkcS.-One cup of Indian
meal, one of flour, three of boiling milk, two eggs,
tesspoonful of salt, one of cream of tartar,
half a tcaspoonful of soda, two tablespoonful of
sugar. Have the milk boiling and gradually pour
it on the meal. Put the other dry ingredients with
the flour and rub through sieve. When the
scalded meal is cool, add to it the flour and the
eggs well beaten.
Graham, Griddyc- Cakes-Two cupfuIs Of Gra-
ham -four, two and a half of milk, one tablespoon
full of sugar, one teaspoonu of salt, of cream
OF tartar, half q teaspoonful OF soda, two eggs.
Let half the milk come TO a boil. Pour it on the
Graham -four, and stir until perfectly smooth;
then add the cold milk ana set away to cool. Mix
the other dry ingredients with the flour, and rub
through a sieve; add, with the eggs well beaten,
to the Graham flour and milk. Rye griddle-cakes
are made in the same way.
Flannel GLADSTONE cup of Indian meal two of
-four three of boiling milk one-fourth of an yeast
cake, or one-fourth of cupfpl of liquid yeast,
one teaspoonful of salt, one teaspoonful of sugar,
two of butter. Have the milk boiling, and pour it
on the meal and butter. When cool add the -four,
salt, sugar, and the yeast, the latter having been
dissolved in four tabespoonfuls of cold water Let
the mixture rise over night. Fry like Griddle-
cakes.
While Aunt Helen had been reading her
paper about homes, Tabbie's great eyes had
scarcely moved from her face and when the
Budget was ended the little lady pointcdly
asked: "Aunt Helen, did you ever see a
home like the one you've been telling about?"
Aunt Helen look surprised, and the others
smiled. yes" said Aunt Helen, speaking
somewhat slowly. "My grandfather's home
in which l was born, was just such a home,
and during my childhood, my own home was
much like it." The speakers face had grown
grave, and it was relief when Mr.. Atherton's
voice broke in: Never fear that Aunt Helen's
theories can not be put into practice Table.
And now have tombstone bring up the tea"
The butler soon appeared, bearging the pretty
tea-service, the toast and butter, and at this
most pleasant of all after-dinner hours we
take leave Of our friends for another week.
OUR LITTLE FOLKS.
BG5ys Visitor.
Ny baby boy sat on the floor,
His big blue eyes were full of wonder,
For he had never seen before
That baby in the mirror door
What kept the two, SO near, asunderf
he leaned toward the golden head
The mirror border framed within,
Until two cheeks, like roses red,
Lay size by side, then softly said:
Il can't get out; can you come inf"
FASHION NOTES.
Sashes are still in high vogue for old and
young.
White ottoman silk and white nuns yelling
make lovely combination for bridesmaids
Gold Devonshire lace is seen upon imported
white opera hats, trimmed also with white os-
trich tips powdered with gold.
Heads of Limoges enamel mounted in silver
setting are the latest French fancy for
brooches, wherewith the fashionable young lady
Crimped frills of tinted Grape set against
lightly gathered 1uffies of Oriental
lace, are worn inside the neck and sleeves of
evening dresses.
fastens her large bright-hued gypsy 'kerchief of
silk which she arranges over her dainty should
ers and knots in front, low on the corsage after
the manner of these nomadic maidens.
The dark tartan-Iike tweeds and cheviots are
called Braemars; those in fine checks, in SUBJ
dued but bright shades of color, are known as
Invercaulds; and those of a dark brown, with
faint dashes of gold, scarlet, and dark green in
the wool, are styled Craigievars.
Crown pieces for ornaments have taken the
place of the gilt sixpences which have become
and George and The Dragon are now
doing duty as a necklace, these pieces being
firmly linked together by tiny chains-the re-
verse side of gilt the diverse side of highly
colored enamel.
The long English fatigue coat, made of plaids
or checks in indistinct shades of color, with
Carrick capes edged with dark silk cording,
will be more fashionable than the ulster this
spring. IhlS comfortable wrap is double
breasted half fitting, and fastens all the way
down the front with bright silver buttons.
The Cordova leather guipure, already men
toned as a novelty abroad, has appeared upon
Paris-made bonnets and hats of plush, kid, and
velvet. This decoration also extends to dress
garnture and among the magnificent dresses
worn by Madame Patti is one of doe-colored
plush, with founces and bodice made up with
bands of leather lace. The skirt is trimmed
with an embroidery of leather ON plush
ground.
A stylish house dress is made of dark Russian
gray cashmere. The skirt is laid all the way
down in hollow pleats devoid Of trimming
The bodice is pointed, front and back, the pam
iers are arranged in heavy pleats, rounding
over the hips and joining the lightly poufed |
1rapery in the back. The fronts of the bodice, |
the edges Of the paniers, and half the length |
of the long, close sleeves are trimmed with an |
elaborate pattern in braidwork.
The styles for tweed suits are various. There |
is the plain skirt trimmed around the foot with |
a ruching, pinked out on each edge and over |
this skirt is to be worn 'redingote John" OF !
the same goods, fastened with gilt buttons, and !
also trimmed down each side and around the /
lower edge with d narrow pink ruche. Next |
ices of monochrome color, with q scarf dra- |
perry of tweed covering the joining of skirt |
and bodice Over the shoulders is a pelerine |
IF the tweed lined with surah the shade of the |
Jersey.