The National tribune., 1885-04-09
LOYAL WOMANSWORK
Slang The Fashions The Household.
Conversation Club.


Conversation Club.
The use OF slang has been suggested asa topic
for discussion in the TRIBUNE family, and upon
This subject a correspondent brings to our atteu-
tiea a method employed by discreet mother
to correct the speech of her children in this
respect She said her boys and girls all used
slang until it became second nature. Finally
thew determined to Danish it from their con-
versation, and in family council" agreed to
found a box, and for every slip OF the
tongue in should go penny. The rapid fill
ing of the box showed that it was indeed time
some move was made. When visitors were
present the children listened sharply for slang,
and grew to dislike it.
The mission-box in our soldier families might
be substituted by relief-box, the proceeds to
60 to the funds of Post or Corps. good plan
Is for some member of the family to be appointed
mentor, whose duty il shall be to write down a
list of forbidden words and phrases, and to give
every one a check for the violation of word,
every ten checks to constitute fine. We hope
our TRIBUNE family, older and younger, will
write their views freely upon this very vital
subject of slang, its uses and abuses, and
whether it is advisable under any circumstances
to use it in our speech.
RIBBON REVIVAL.
"a narrow compass, and yet there
DHeit all that's good all that's fair;
Give me but what this ribbon bound.
Take all the rest the sun goes round"
So said the poet Waller of his ladys girdle
two hundred years ago, and so will many an
other say of our pretty modern girls, bowed and
furbelowed in the coming Summer styles. Be-
canning indeed, will be the dainty costumes of
pale self-color, frightened by the use OF ribbons
of three four colors tied together in bows that
form panel trimming down the sides of the
skirt or suggest a vest on the basque. Moire
ribbons an inch wide, that are gros gtain-not
satin-on the wrong side, are clustered together,
showing dull blue pale pink, and sage green on
dress OF ecru batiste that has borders of South
Kensington embroidery done in crewels of these
Inoyenage colors. Inch-wide velvet ribbons
form bows on the delicate India silks that have
pale cream-colored grounds, with fine thread
like vines all over them in the colorS used IN
the velvet bows. Thus dull green and pale rose
ribbons are tied together amid jabots of Orien-
tai lace on creauI-tinted silk that has wild
rose vine outlined all over it.
4 more dashing combination has black oval
figures with a scarlet poppy in each as the de-
sign on an ecru foulard, and this is trimmed
with scarlet and black velvet bows laid on ecru
embroidered baptiste. These bows are made
differently for the various parts of the dress;
thus at the throat single knot of long loops
isused, while on the wrists of the same corsage
there are single square bows of four loops and
four forked ends, two of which may be rose
color and two of green. Three sets of long
Topped bows of three kinds of ribbons are sus-
pended from straps across the side to form a
panel, and vests are made of succession Of
loops in rows and tapping. The dark blue
fouiards that are worn every Summer no mat
ter what novelties are brought out, are now
trimmed with ecru embroidery on net placed
down the front of the basque in two revers that
slope to a point at the waist, and are fastened
there with a bow of blue velvet ribbon, or else
they are held down by half-belt of velvet be-
ginning in the under-arm seams, and fastened
in front by an old-silver buckle.
MISS PARLoA's MAcARoNI
Recently, before her cooking classes, Miss
Parloa, the famous cooking instructor, went
through the process Of preparing famous dish,
known as escollopped tongue and macaroni.
For this she used veai's tongue which sire in
formed her class could be bought for II cents.
1t was not picked, and had been boiled slowly
for three hours and allowed to stand in the
water until it was partially cooled. When en-
tirely cold it sliced in thin slices as for the
table, and enough to fill pint measure was
used.
The macaroni was broken into lengths of
three or four inches. and pint Of it was washed
quickly in cold water and put into a granite
iron saucepan, with plenty of boiling water,
dUu ~ lHAuuieS. lHe pan must De OcCa-
sioDiy shaken 10 prevent the macareni from
sticking 10 the bottom, and it should remain
uncovered to keep it from boiling to pieces.
The sauce was composed of the following in
gradients: A generous pint of rich stock two
large tablespoonfuls of butter, two rounded
tablespoonfuls of -four. one large tablespoonful
OF onion, one level tablespoonful of carrot, one
of celery, sprig of parsley, bay leaf. four
whole cloves for adark sauce; for light sauce
a little mace. The vegetables were cut very
fine with knife on a board, and with the but
ter and other Seasonings were put in frying
pan and cooked slowly 10 minutes. The
pan was then placed on q hotter part of the
stove and the -four added. For light sauce,
Miss Parioa said, the -four should only be
cooked till it was frothy, but as this was dark
it was stirred till the -four began to look lit
tie brown, then drawn back to a cooler place
and the cold stock slowly added it was sea-
soned with salt and peper, about q half tea
spoonful of salt, and was then cooked three
minutes and strained.
When the macaroni was done it was turned
into a colander to drain, after which it was put
in an escallop dish, with the tongue in alternate
layers, beginning and ending with macaroni,
making three layers of macaroni and two of
meat. The sauce was then poured over, and it
was lightly sprinkled with dried bread crumbs
and baked 20 minutes in q moderate oven.
This kind of sauce was also used to make an
other dish. After it was strained it was put
into saucepan and returned to the stove, and
q pint of cold meat lin this case it was also
tongue) was put into it to heat. Six large pO-
tatoes We're boiled 80 minutes, then carefully
mashed, and one-half cupful of hot milk, one
tablespoonful of butter and one even table
spoonful of salt were added to them, and they
were laid in the form of wall on hot platter,
and the meat and sauce placed in the center.
Any kind of cold meat will answer in prepar-
ing this dish.
PRETTY PEN WIPER.
send directions for making pretty pansy pen
wiper. First large petal is made Of purple velvet
for the top. and two center petals of deep yellow
velvet and a lower petal of pale yellow. Tie petals
ali worked around the edge in buttouhoie stitch
OF their own color; the center is made of long
stitches Of yellow and violet floss They too can
be made of flannel, and the colors selected from
nature. sic gives many beautiful varieties of
this beautiful hower.-Edith Cowles. Piantsville,
Conn.
PLEA FOR SKATING Kinks.
FRIENDS OF THE CLUB: An answer for Jennie s.
Kemp1er on skating rinks. First, allow me TO say
that while L not infatuated with the so-called
1ncdern evil, go once in hiie for exercise or
amusement and will speak of the rinks here Miss
kempher says that in her estimation they are a
low degraded place for girls and boys of high char
acter and reputation. Well, think that is rather
strong language large number of Erie's highly
respected and society people frequent the rinks,
hurt them morally. And TO the so-caiied veno-
NOUS reptiles or. in other words the young men
who have unfortunately fallen into the bad rs we'll
as evil habit Of drinking would say that think il
has helped great number of them. / will speak
of what know TO he afact. Several OF the young
g