New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-06-07

in pressing the layers OF paper together. Continue
this process until twenty thirty pieces are pasted
one the other. 1t will not signify in the least If the
paper tears If the layers not applied accurately
When 1t Is all done let 1t dry for couple Of days In
| a warm room and then trim the edges with sharp
knife, making the surface smooth with pumice stone
This will make cup vase exactly like the model
and You paint It in any manner desired after 1t
has been vanished. These are Of course only the
first principles OF paper mache and work like this can
be done by very small child and afford much pleasure
well as employment, being almost as delightful as
making mud pies. But art 1t can be carried
much further. Paper reduced to fine pulp can be
pressed into mouds and take almost any shape; and
the moulds themselves may be made in the following
way Wet sheet of newspaper and with brush and
the fingers press the wet paper into all the nterstce
of the object to be copied; then add more paper IN
the way already described When il dries and is firm
a cast may be taken from IT, With dried paper mixed
with gelane the most delicate objects may be moulded
While the cast is still soft any imperfection can be
touched up with modelling tool. knowledge of
modelling however slight would, Of course, be great
assistance in fine work. For fairs any quantity of
pretty and salable things may be made with paper
macheboXes for bonbonnieres card receivers, stands
for holding paper and number of other articles as
the experimenalist will After moulding the
PAPER mache the object which is 10 be copied 1t can
be taken off by cutting single slit down one SIDE and
afterward reunitng the edges with strips of tough
paper
Chicken la Marcngo like many another good dish,
owes its excellence TO an accident on the eve after
that great victory the chef of the triumphant Emperor
found himself without butter enough TO prepare his
dish of chicken. lie seized the olveoil bottle and
fried the fowl in the best oil Of Lucca. Whether
Napoleon flushed with victory and all the world
took a rOseate hue whether the chicken was
served with that best of oil hunger it was pro
nounced success, and the chefs embarrassment gave
place to victory in his craft signal for him as his
great masters. The fame of his victory has also been
lasting that Of
Chicken a Ia Marengo Is often recalled by
bills of fare to-day that many who have forgotten that
famous victory" would be puzzled 10 say "what
good of IL at last" familiar with the military
cooks chef d'OeuvTe. To make this dish cut up
chicken for frioassee Put In a saucepan gill
of sweet olive OIL Let get very hot then lay In 1t
the pieces of chicken, being careful that they do not
overlap. Fry Glove of garlic and two small shall
lots or onions bay leaf sprig Of thyme
and bunch of parsley in the same oil with
the chicken. When the chicken is wei fried
dish it up carefully stir tablespoonful of -four In
the oil the saucepan and add pint of broth. Let
III,
strain 1t the chicken Do not skim off the oil
few mushrooms cooked In the and served a
garnsh to the chicken is a part Of this dish.
The pretest way for the fair girl graduate TO dress
her hair If she does not the oxford gown and its
mortar-board cap is in the Greek form with Psyche
coil low Grecan twist and soft waving front locks,
held down with a double fllet Of gold a single
row fet Of soft ribbon. simple girsh coiffure is in
much better taste ON such an occasion than any
other
The new denim pillows. which are pretty and
useful for hammock. embroidered this with
white linen floss in aover patterns of graceful inter
secting geometic figures. The pilot wheels, con-
certric circles and other patterns of last year also
used White linen powdered with tiny blue howerets,
yellow buttercups or rosebuds makes dainty pillow
for the bedroom lounge 1t may be steadily laun-
dered as plain linen If embroidered in washable silks
pretty ruiie of lace in Mechlin pattern is a good
finish to such a pillow. These Dresden patterns are
especially pretty in bedroom furnished in white and
gold in Louis XVI style. but too delicate to use
with the garsh upholstery and furniture of Louis XIV
The cooking of veal is supreme test Of the cooks
skill The meat must be well done, yet it should not be
devoid of It's natural juices because It is thoroughly
cooked The art of the perfect meatcook enables her
to preserve the juice Of the meat and yet ii
thoroughly DONE In order to accomplish this in brol
ing roasting she exposes the surface OF the meat to
intense heat creating crust in which the juices of the
meat are sealed up. Before it Is burned the is
withdrawn from this intense heat and cooked slowly
till done, but not moment longer. The choicest
piece Of meat in the calf is the fet, which is quite
different piece from the part in beef designated as
fet. 1t is the upper part Of the leg of beef and
responds to the round Of beef The frcandeau Of veal
thick piece Of heshy meat also called vartOusly by
the French the cushion" and the "nox.' 1t cor |
responds to the top of the round In markets cut
LETS apa huf N
the outlets taken from the forequarter and
respond TO chuck steak. The outlets from the |
neck are full Of Juice. but have more bone than the
outlets taken from the fet. Fillet outlets prop
ery termed scallOps Of veal The term chop" and |
"cutlet' used Synonymous by Gouffe. the term
chop possibly having wider significance In our
markets the hllet of veal IS known but 1t Is quite
difficult to get butchers to sell it, except at high
price, and ii Is better economy TO buy the entire leg
using the lower part for soup and such meat is not
contained in the let for potpie stew. The uciest
and most delicious part of the calf for popie how
ever the neck. Butchers win not often cut out the
fricandeau from llet Of veal even when they know
what the cut is Is useless to ask for IT, but with
good cleaver and kitchen meatblock any intelligent
cook can do this IN the kitchen.
The best roasting piece in calf is the loin. which
corresponds the slroin roast Of beef or the rack
which corresponds 10 the ribs of beef Eleventh. racks
of veal are sold in all the downtown markets for roast
ing but uptown butchers often refuse to cut out the
rack II leaves behind the breast and neck, when
are difficult pieces 10 dispose Of, except at very low
price, The breast of veal is really delicious piece for
blanquettc roulade but so few people understand
how 10 prepare these dishes that IL IS not salable
piece The neck, but for the trhing trouble Of pre-
pairing IL would be the most desirable piece In the |
quarter 1t is mixed with bones and fat that need
TO be removed but the meat has the finer flavor for this
II is also tender when properly cooked Purchase for
small family three pounds of neck; trim of all the fat
tho 10 tfa
Of lean dredge -four over them, and them with
salt and pepper, using pepper and salt dredges Put
large tablespoonful Of butter in kettle aud when
melts throw in the meat and let 1t brown well II must
be stirred Of the time it become scorched When
is nicely Drowned add about pint Of boiling water ana
it closely for hour setting IL where IL VIII
merely simmer. Meantime set over the bones in just
rater enough cOo them "a cnpnI ought 70 be enonghl