The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1889-12-08

love pat for his medal: mammals face grows
radiant; the evening paper is read aloud,
and tea and toast and time vanish with
CELEBRITY, for jubilee has arrived and
Father has come"
Choose wisely which picture shall be the
model for our homes.
II you want to be happy, keep warm.
Now, that the cold weather has come,
nothing is more conducive to health than
proper flannel garments. The body should
be enveloped in soft, clean flannel, and in
flannel garments which sit" So many
people say, 80, can't wear f1annels, for
they make me so big and uncomfortable ~
Not necessarily so; there are the pretty
jersey garments which fit to perfection
and are so very warm and comfortable.
Women are eaten up with neuralgia, says
the doctors. No wonder. They go about
all the morning in hot room, and then tie
the five or six inches of bonnet over their
back hair, bit of lace film over their
bangs, put on kid boots, with silk or thread
stocking underneath, and then dawdle
along the pavement with bitter winds of
winter shifting their temples, their delicate
ears, their Threats and the bases of what
should be their brains. Such care as this
is not sensible. To be handsome any
woman must take care of herself. With
out health beauty is impossible. Mrs.
Annie Jenness-Mille has the correct idea.
The only way to bring about dress reform
IS to devise garments that are more grace
full and more beautiful than those now in
vogue. The average woman considers it
her first duty to look handsome, and any
thing that assists or detracts from that
end is treated accordingly. No sensible
woman is going to make herself look like a
trump simply for hygenic purposes.
A woman in Wadley, Ga, has become a
grandmother at the age of thirty. She
married when only IA and her daughter has
done likewise.
Somebody says, eff woman hates you
you may be sure she has loved you, loves
you now or will love you"
Few people realize how much can be
saved by buying groceries in quantities.
To be sure, it necessitates the expenditure
of large sums at various times, instead of
continuous small amounts of money, and
to people whose income is a small weekly
salary, it is almost an imposslbility. The
Bible says that 1.-THE destruction of the
poor is their poverty" and it is certainly
very true, for it is difficult thing to be
able under such circumstances to buy the
barrel of -four, which is cheaper than the
eight bags which it is supposed to contain.
In fact, barrel of -four contains nearer
nine bags than eight, one at time. A box
of soap will last great deal longer than
the same number of cakes or bars, bought
singly from the grocery. 1t is expensive,
but it pays if one has the money that can
be expended for that purpose alone, There
is very little economy in buying barrel or
half barrel of sugar, yet in the preserv-
ing season sugar brings higher price than
before or after it. People who live in the
country will do well to buy from whole
sale, or large retail city house, five pound
box of tea of good quality, sack of
Drowned coffee, which kept in close recep-
tacles will retain its good quality if freshly
ground each day. Add to these spices and
f1avoring extracts, tin boxes of crackers,
canned goods Salmon, lobster and sar-
dines), and anything else that is in fire.
quent demand. These groceries are much
fresher and better than country market
men carry, and by ordering quantity suffi-
cent to fill barrel or large box, will more
than save the expressage or freight in the
reduction obtained on the goods, for these
houses always sell much lower than coun-
try houses can afford to do.
In this season of an abundance of oysters
it is well to know variety of ways for
cooking this desirable article of food.
Oysters la cream-Open a dozen oys-
tiers carefully and save the liquor; take a
half pint of milk, add to it piece of butter
the size of a walnut, thicken with flour,
and simmer ten minutes. Add the oysters
some nicely-browned slices of toast, take
up the oysters carefully, lay them on the
toast, pour the mixture over and serve.
Steamed oysters-Lay them in potato
steamer over boiling water, cover with a
plate to keep the steam in, and cook for ten
minutes Then serve quickly in the shell,
and on a very hot dish, with fried brown
bread and lemon or vinegar.
Stewed oysters-Take pint of milk
Al; fr11 Of
meal-and stir in an ounce of butter; sea-
son well, add a dozen oysters and stew
gently for half an hour. When serving,
garnish the stew with sippits of bread
soaked in lemon juice and fried in butter
Oyster Patties-Make first rich puff
paste with half pound of Vienna flour and
half pound of butter Press all the
moisture off the butter with clean cloth,
then rub half of it very lightly into the
-four mix with sufficient cold water to
form a paste; roll, and put on the remain
der of the butter, fold in three and roll out;
repeat this, then fill the participants and
bake quickly. Beard and drain dozen
oysters, add few drops of lemon juice to
the liquid, and then thicken with flour,
butter and the yolk of an egg. Cut the
oysters into dice, stir them into the mix
ture with few drops of anchoVy sauce,
warm up and fill the cases.
F'rescoed Oysters-Take teaspoonful
of cream and the beaten yolk of an egg.
Mix them well together, then drain the
liquor from a dozen oysters, thicken 1T
with butter and flour, add the egg and
cream, season to taste, and simmer for five
minutes, stirring all the time. Lay in the
oysters, let them warm through, then pour
over slices of buttered toast.
Escolloped Oysters-Butter some scollop
shells and line them with bread crumbs
soaked in milk, drain the oysters and lay
them in -four are enough for one SHELF,
season with pepper and salt, cover with a
thick layer Of crumbs also soaked in milk,
put tiny bits of butter on top, and bake in a
quick oven for fifteen minutes or more.
Three-fourths of your ailments arise