New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-10-11

refuses to recognize the fact that while the public can
| 40 very well without her, her place at home can
| not so we'd he filed by any one else 4 proper
pion ana desire for adv should be the aim OF
all women, married single but IL Is only mis-
directed ambition that makes woman fall to realize
The importance Of her place al hom compared with
The good she will be likely accomplish elsewhere.
The art OF fryhg an onion that IT will be delicate
and crisp is not generally understood The fried
onions usually served In families where the cooking
! IN other ways is une1ceptionable n brovnsh
black mass. permeated with grease that they are
neither wholesome to eat good to view they
ion cooked. There is but way 10 fry this vege
table which will give the right rcsut-that is TO cut
In Slices and soak ii In milk for least minutes
Then dip The slices IN -four and immerse them In boil
ING Set, hot enough TO brown instantly q bit Of bread
thrown In IT, You cannot keep the onion in slices
ii is not worth while 10 try to do After they have
fried for six seven minutes they may be lifted up
with Skinner TO brown paper and will be found
firm and thoroughly delicious. Cooked in this way
they may be served n glrnish 10 dainty broiled
beefstesk. TO dish of fried chops or beef croqrcttes
There is no way OF frying an onion in a pan, with
a little butter. commonly recommended by cook
books which win produce a satisfactory result. The
onion softens and absOrbs the butter because OF the
natural law Of capillary attraction. and the result is
that the onion and butter become darkened and
greasy mass.
One Of the most delicious soups have is cream
| Of celery. To make this soup cook two small heads
Of blanched celery from which the green leaves have
been removed for fortyfve minutes In quart Of water
| in which chicken leg Of veal has been boiled.
Add half an onion and sprg Of parsley. At the end
| Of this time strain the soup through PURGE sieve
Mash the celery through the sieve: then add to the
strained mixture pint OF boiled milk Mix two even
tnblespoon1ls -four with the amount Of butter
and stir them into the SOUP Let the soup boil for
ten minutes after this thckenng is added stirring IL
constantly. Then pour II at once into the hot SOUP
tureen and with half cupful OF crutons, pre-
pared BY browning them in the oven This is easily
| done. Cut two slices OF homemade bread not over
quarter OF en- inch thick and remove the crust cut
them into any fancy shapes with little cutter into
squares with sharp knife, roll them for an instant In
melted butter and set them for five minutes In hot
10 become brown. II you Wish soup very delicate,
you may add cup Of cream to it Just as it is put
| into the tureen.
/ Every woman who Is not sloven by nature de-
sires 10 keep her hands dainty. But when she Is
! forced by the incompetence of servants BY their
| sudden departure to do her kitchen work 1t is
impossible to keep her hands in the condition they
should be. Nothing IL chatting to delicate
skin than the aka soaps which II Is necessary to use
in washing greasy dishes OF cleaning greasy sinks
pair Of long rubber gloves such rs chemists sometimes
use laboratory work. will protect the hands in the
hottest dsh-vater. These gloves come in black,
white lead color in sizes considerably larger than
kid gloves. The smallest size sold VIC believe Is No.
:. This is small enough for lady who wears . "a
and SKIES in kid gloves. After becomes used
TO them is easy enough TO do sweeping dishwashrs
and sundry other tasks in gloves, which cost from
81 25 and 81 80 pair, and properly hung up and
dried when used will last long time. II is great
mistake buy such glove too short In the wrist it
| should reach high up on the forearm Water Will
well in the top OF short glove so that II is no
| protection to the hand.
1t is not ever cook who understands that tomatoes
are very nice fried. Select firm but thoroughly ripe
tomatoes for this purpose Peel them and lay them
on the ice so they will be firm cold when needed.
Cut them in slices not than hall inch in thick
ness. Have deep kettle Of frying Fat ready. Heat
il till it smokes in the centre Dip the slices In an
egg which has been beaten up with two teaspoonfnls
OF water If you do not dislike the favor Of onions
few drops Of onion Juice added to the egg gives the
tomatoes q peculiarly delicate flavor. Sprinkle little
salt and pepper the sliced tomatoes and dip them
In fine sifted bread crumbs Egg them again and put
| bread crumbs them a second time. Put them on
n wire spoon aud immerse them in the hot int for
eight minutes. When they Use to the top Of the fat
turn them over. and in q moment two more they
| will be done They will be even golden brown on
both sides. delicious 10 the taste aud very ornamental
dish when served they should be, slice over
tapping another in n circle on a napkin and garnish
OF green celery in the centre.
novelty which has been introduced to take the
place OF braid Is inch band OF waterproof material,
finished on the edge with a fine velvet cord. II
in all the different leading colors OF dress goods at
twenty five cents per piece Of three yards. II is
| sewn on the inside OF tue dress skirt at the bot
TOM leaving the veveeen cord Just visible. Tins il
successfully protects the edge Of the skirt from damp
ness while ii possesses all the durability Of the bias
roll Of veveeen which the best dresnakers have used
In place Of dress braid which trays out. This
soft finish on the bottom Of The skirt not only pro-
the dress but also protects the shoe which soon
became rubbed and unsGhtly from the continual
chatting of the old-fashioned skirt braid.
| A successful trimmer Of hats and bonnets tells me
that it is quite an know how TO make the high
full bows that adOrn the back Of nearly every hat
| nowadays. Ribbon by itself is not stiff enough to
keep its perpendicular, and the best to hold the
~
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