The Penn's Grove record., 1885-06-13

that comuepds itself 20 the most 4s@
taste Is subjected % this preyAAlAR l-s
ease Not content With a slag IA
women squeeze their va SIS near! ~
death. the military collar grows 50 tal
il DESTROYS the graceful Inc o. ~
shoulder. and the sleeves are 50 Hs-t
the arms resemble pipe-stems Ano al
bscauss these fair ladies wall loi see
.bsusalves As Others see them, nor
remember the original intention o. .,s
fashion For the good sense We
should appear in the smoothly -noNie7@'
perfectIy-fnisbed coat, . the zee
folds Of q eracefuHy-hBuglug symmeiIl-
cal lines. but il should not give the In
presslou Of q desire TO Uurst 81 ever!
seam. A bodice that must be iAsIe4s-
with a bgttouhook il 6 failure, ioE il
makes It's wearer look Ike 8 sin1eo
sausage.
Swiss Ess-To make this dish, one
must take half dozen eggs, s quarter
OF a pound Of cheese, one-tllfe o. .
cupful Of cream, two tsblesPoouius o.
salt. and one tenth Of a teaspooIfa4 OF
CAYENNE. Butter an egg dEh, or s graf
ing dish (f you have neither, use ?
small stone-chiDa platter and spread
the cheese IL it. Upon the cheese as
tribute IN small portions the remainder
Of the butter. Nix the salt, cayenne,
mustard and cream, and pour hall tbe
mixture over the cheese. Bresk the
eggs into q dish, ard after pouring over
them the remaining liquid, place II I'd
oven and cook for eight minutes,
MULLIsATAwNT Purchase 6 kuueEs
OF veal and ask the dealer 10 chop il Up
for YOU also one stewlnR chicken, A1o
have il cut and delivered II nesf pieces
Put these into a large pot OF saucepan
and add four quarts OF cold water slm-
mer slowly four hours. Chop and fry
one large onion in q little dr1pplngs 500
a gill of the soup to the onion, 3 les
spoonful Of curry, three cloves, 81
whole black peppers, bslf g teAspoonIn
Of brown sugar and grated Pesl Of one
lemon. Simmer, and add 10 the soup.
Remove the bones, q Of the meat ana
return to the soup. NOV ado 6 s
pint Of boiled rice aud serve.
MILK Sour Three pLuJs OF milk,
tina yelks Of two eggs, 8 tablespoonful
Of fine -four, 8 couple Of paach lsAves
or some lemon peel, d little 1rotI, ana
sugar to taste. Keep them stirred over
th4 FIRE till on the point Of boiling over;
have the whites of the eggs whlsked 10
q stiff snow with q little sugar. When
the soup Is poured into the turesn, take
desert spoonfuls Of the SNOW, sprinkle
powered manor over, throw them
into the soup and serve immedlhteLy.
CoLD meat may be nsed 70 advantage
n The following Eay Rub half 6 pound
Of besf-dripp1ng into oDe-haH pound OF
-four, with q little sat. Molste- the
l+6ste with the vsbsr and roll II ont
hat a. inch thick. MIDes any kind Of
cold meat season Il and Rdd & lev
spoonEfu Of gravy. Spread the minced
nest q the the paste AID roll II MP.
Tie i NJ II s cloth battered and doured
and boil for 81 hour and & hall.
VEGETABLE PE-For 3 Small PIE
three q four potatoes, Il onion
and three hard-boled eggs Slice the
potatoes and ouous, season ana boil II
5 PINT Of EEtaY. When zone, line 6 ple-
plate with crust, put II the potatoes,
water k1d a., and shcs the eggs over.
Il tie vEtsr ABs boiled away, add more
and season accordingly, as plenty OF
zuIes i required Cover with top crust
and take quickly. TAls Is an Old Mary
lE1d recipe and ls excellent
TBT TINS recipe for cJoklGg cabbage:
Boil the cabbage gentle until cooked,
and dram It. Pat two ounces Of butter
INTO 5 saucepan; set il N 8 good FIRE
and, when melted, put IL the cabbage
with some salt and pepper. Add half q pint
Of cream OF mix and one tesspoontul
-four, stirring constantly with 8 wooden
spoon. Simmer until the Is
reduced, and serve not.
D0N'T put elaborate brass CRATES IL
your DON unless you intend TO use
them. 4 snowy brass CRATE unstaiDed
by smoke OF ashes suggests II RI Its
glItteriug Dewuess 8 showroom and not
a home. 4 FIRE place not consecrated
TO q fire, that has neither warmth nOr
suggestion OF warmth, Is s dreadful
sham; 1t is not artistic; it Is not decora-
tive; it kills rather than gives pleasure.
A VERY good sugar cake may be made
by this recipe: One cupful Of sugar and
q tablespoonful Of butter, mixed
together; two cupfuIls Of -four, two
tablespoonful Of baking powder. one
cupful Of mix, a little salt and ous
we'll beaten egg. Favor with nutmeg
or lemon, and bake In d LOAF,
RICE PuDDING.-Ops cup OF rice put
il a two-quart basin, with milk enough
10 keep it from getting too dry. Set on
the back Of the stove till the rice Is well
soaked. then sweater 10 taste add q
small piece of butter, d pinch Of SAT-,
and one cup Of ~rsisins, fl the basin
full OF milk, stir well, and bake two
hours.
BREAKFAST PUFFa.-S ift half g pint
OF -four and E saltspoonful OF salt
together; stir into il gradually q gill Of
milk, Boat up separately the yoik and
white Of egg; add the yolk 70 q gill
Of milk, stir this into tie -four; nov add
the white OF egg previously whipped to
= +N+0I ESAt A-tS 4AAF4AAA4 L4A5 hA4
bake in a quick oven.
Com MEAL CUsTARD,-Beat up three
eggs, and add TO them a quart Of milk,
an ounce Of butter and Of ugar. Mix
and add gradually a quarter Of a pound
Of me meal and dayor with a nutmeg.
Pour into eustard cups and boil or
steam ten minutes, then put them in
the oven q moment 70 brown L top.
BEEF STEw.-To utilize dry bread
and cold beeisteak, toast the bread, cut
the steak II pieces, put in frying pan
with small piebe Of butter and water to
cover IT, Pepper and salt % tlste.
Boil gently ten minutes and turn It over
the toast.
MoLAs>Es GAZE -Inree cups OF good
molasses. two beaten eggs, one cup OF
sour cream, one Of lard aud butter n IL
ed. L t%easpooniul Of salerstus dissolv-
AZ a little warm water, six cupfuls Of
hour and a spoonful OF ginger.