The San Saba news. [volume] (San Saba, Tex.) 1873-1966, 1889-08-16
THE TRurH ABOUT MOTIFS.

81 wish you'd put something In the
paper to stop people believing that fib
about moths, said pretty woman Of
philanthropic turn. With that dense
stupidity characteristic of my sex was
obliged TO ask what lie. ''Why, they
are always saying in the papers that it is
not necessary to do anything to keep
moths out Of furs, but to wrap the furs in
cotton cloths or in papers; that the moths
viii not go through those fabrics to get
to their native diet of Russian sable
beneath. Well, now, that may be very
true and interesting as a scientific fact,
but IS advice for saving your sables 1t is
simply Tommyrot. I ought to know !
paid 800 for the information last year.
went and did my things up in cotton
cloth last spring. don't know why.
It would have been easier just to 90 and
turn them into trunk with a nickel's
worth of camphor, as 1 always had, but
this other was a new and sort of learned
idea, and l took up with is l suppose
the eggs were already intom Ii nut that
is it; the eggs always 7 got Well.
thought 1 beat them o4stion
didn't, for the moths - siSn ol al
suppose they did noealled | know ii
cotton, but if l coulda an n woe ON
neither can those othe Mas
arehstening to the ire
now. No, you go putslrom
worth Of eamphor is We into c G c
biological science in oro
moths. Just dump Il 81 sore thro
your things and you sold at impurse''
10Tl 9rapA''' manu- tende9
or its was
Sausage Omelet-CR ONO ticed #
round Of sausage, plad ont ,span
with a little butter, over six
egg beaten and mixeda has Upper and
salt. aoI;no ]
AIolasses Ginger pint of
molasses, one tablesr' llloio 1, two tea
spoons of soda in Ito die in cup of
boiling water and blank to 'ns Of gin
g se5 b. NIX o qgfA If some nun INN
Cinnamon Bpst in the 3 baking
powder biscuit Suld be bet The dough
o oup o ,pi with in th spread ipa with
butter, then sugs -innamon; put in a
tin make dent-- .zuger in the center
and bake till lies.,srown in hot oven.
Tapioea Jelly-one-half pint of tapi-
oca, one quart of water, the juice and
grated rind Of lemon. Soak the tapioca
over night in water; sweeten and boil it
for an hour in a fariua kettle When
nearly done stir in the lemon and pour it
into molds. Serve with cream sweet
ened.
Omelette Souffie-Five eggs, a quarter |
Of a pound Of butter, four tablespoonfuls
Of sugar, one Of -four. Mix well, add
last the stiff froth Of the whites Of the
eggs. Melt piece of butter in sauce
pan, pour in the mixture, and stir with a I
broad knife until done. Sprinkle with
lemon juice and sugar, or serve with pre-
serves.
Apple Custard-A way to prepare ap-
pies for dessert is TO core, pare and CRATE
them. For a quart of grated apples stii
in a quarter Of pound Of melted butter
and half pound of sugar. Beat the
yolks and whites Of eight eggs separate
"; stir in the whites the last thing, and
bake like custard in deep dish lined
with puff paste.
Fresh Tongue-Parboil beef tongue
IN little water for two hours. After
boiling one hour add some salt and boil
one hour more. Then take out and skin
and remove all the rough part. Beat one
egg and roll the tongue in cracker dust
and egg. Lay in pan; season with salt
and pepper; pour over half pint of the
water in which it boiled and bake to a
nice brown. Basic with butter and serve
with gravy.
Rich Pudding-AIix apples, chopped,
one and one-half pints of milk, ten ounces
IF bread crumbs, ten ounces of raisins Tor
,urrants or both, six eggs, half of a
grated nutmeg, the grated peel of a
emon, a quarter Of a pound of sugar and
, small teaspoonful of salt. Mix all thor
,ughly together, putting in the fruit last,
md steam for four or five hours in n
mould. This makes a large puddingI
laIf the quantity will answer for a small
amily.