New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-09-13


than the drawers pattern. usually bought three
pairs, for they do not need constant washlDg-that
would shrink them too auckland the white ones
| underneath can be changed as often as desirable
Black serge be substituted for flannel II preferred
/ might add that winter came on that year sub
stituted a black flannel skirt for the usual white
flannel and this white muslin skirt-and then
the white dress II you think the effect was bad, all
have to say is don't take my word for It, 6uo )ls'
/ try ii yourselves
why Is it no one ever seems to have "rule' for
lemonade 1t is first little watcr-then another
halfemon then another teaspoonful Of sugar, then
possibly lemon. watcr-more tasting, more
experimenting unt hardly knows what the con-
coctiOn does need OF course lemons vary In size
and amount Of juice but good formula for lemonade
in general Is one averagequality lemon to glass
of ice water, and FIVE teaspOoufuls Of graduated
sugar. Tor an nvad's drink, four teaspOonfuls
Of sugar instead OF FIVE.
Concerning certain feminine exactions correspond.
ent writes
"women are very generous to each other In the
horse cars or at the elevated staaon-in fact, in
their insisting paying each others fare they often
make unisances OF themselves. In an ice-cream
saloon at restaurant taking luncheon, or even in
their little shopping for each other, they want no
pay, they want TO bear all the expense for their
friends and a; such times are very, very generous.
when it comes 10 making callsi An moi 1t Is
pay back then every time. How close account
Is keptl How ntle allowance Is made for busy
woman. or a woman In ill-health or for any woman
who has any great for being unable 10 keep
her calling account straight! Pay backP Pay
what thou owest Is the cry. LbeIality in this
direction is not to be thought Of Pay Payi
Pay to the uttermost obligation, our friendship
is at an end Really. is tteTe much friendship
to be lost In such cases row about the kind OF
love that abdehl How about Bear ye one an
others burdens The next time you pay five cents
fare for friend, and settle back In your seat
with an air of satisfaction having done so prOdigl
act, ponder my words in your heart, and discover
If You really generous when II comes right down
to the test
The woman who "weeps over split milk has been
condemned by every one. Yet there very few Of
us who do not waste precious time in equally vain re-
grets. Wise beyond her generation is she who learns
through her misfOrtunes TO attain final success and
wastes no time I'm foolish tears the irTetrevabe.
There Is more philosophy than most will allow In Mark
Iapley's theory OF life. Maud Muller, who was for
idly regretting that she had been unable to ex
change her pretty face for sken gown and the rank
of a judges wife. is fair example of the whole race
of who forever their friends with the cry
it might have beeno II is such purely selfish
frivolous ends they seek. Women who, like Mrs.
Gumndye. make a whole family Of honest hard worka-
they " lone lorn critters" are to numerous. Not
every one is so generous and noble hearted the
fisherman Of the story, and the Mrs. Gummdges Of
real life usually little needed by the busy, bard
wording people they live among, but they Invariably DO
harm by spreading atmosphere Of discon-
tent and misery around them. Each day In
every ones life has its and joys; there
IS no good gained by restricting the soTows
Of the past. Happiness, it can be safely ar
hrmed, Is not dependent upon circumstances, but
upon disposition Every one has known chronic In
valids sufferers from excucang pain, who bore their
trials without a murmur and enjoyed all the small
pleasures that fell to their lot with such relish that
they could not be called unhappy. The woman who
showa an intractable disre to brood over the past
who is repeatedly bewalng her failure 10 secure some
thing which 1t is as impossible to obtain for her as
the moon may be safely set down as of an unhappy
disposition. She would be as unhappy in palace az
in a howell as soon the novelty had worn of. Tho
Kingdom OF Heaven is not within her but rather that
other kingdom, with its dssenson and bitter jealous
les, selhshness and hardness OF heart Not unti al
selfshness is laid aside and she comes into state
OF hankfulness to God and usefulness to man can she
find rest and happiness, Happlness must come nom
Within from without. In doing good to those VINO
are around her. she will forget the past and all vain
regrets.
tn. boiled batters on which French ~>ou depend
wholly for success in their pufs a-d ecaires as
we'll as IN many of their tter batters and steamed batter
puddings are comparatively unknown 10 our cookery
For frying kinds OF batters are used one OF WINCH
consists simply OF eggs and -four milk az the maker
fancics and the other a boiled batter. For tho htter
mix quarter of pound of flour with cup OF warm
water add large teaspoon Of butter. Let the water
boil first then add the -four beating it thoroughly with
spoon 10 free it from Jumps, having moved II to one
side Of the stove. Add half teaspoon Of salt ana
warm water enough TO make the paste just soft enough
to drop from the spoon. Finally add the whites Of two
eggs, beating them in carefully This batter should DO
Just thick enough TO mask the different articles fried in
it, Halves OF peaches or apples cut in thin, round
slices crosswise OF the core, make excellent frftors
fried in such batter. sprinkle either with little
sugar and few drops Of emonjuice, coat them with
the batter and lift them one by one into kettle Of
boiling lard Do not fry any more fritters than Will
easily float on top of the fat Turn them when they
have fried one two minutes. The slices OF apples
should not be quarter of inch thick. drop
or two bitter almonds may be added with advantage
to the batter in which a peach fritter is fried Drain
these frftters carefully, lay them for moment on
brown paper to absorb the fat; them on
platter with folded napkin beneath them If you
WISH Dredge powdered sugar thiclly over them II
you wish. pulled friter, which is also made Of a
boiled batter quite similar TO the batter used for
chocolate ecaires, is something Of novelty. TO make
il boil hagll OF milk add tablespoon Of butter and
two of -four; stir ii till the paste cleaves from the
saucepan then add tablespoon Of powdered sugar two
egg yOks, one by one, ara small pinch OF san Add
also the white OF egg beaten 10 stiff froth, and
hafteaspson of at the last moment The oattef
should be firm enough TO roll Flour the paste lightly,
roll it ont oil it is about hreequarters OF an inch thick
cut it out with small cutter not inch and half
in diameter, and drop the tters into bOlinghot fat and
fry them for about three minutes The rule for the
paste Of eclares and cakes is simply cup of
milk and two large tablespoons Of butter brought TO
the boiling point into which cup Of -four, measured
before sfed is stirred. This batter Is smooth to the
touch and does not adhere to the finger when IL is
pressed into it TO the pan. Let it stand where IL
will cool for about five minutes, then add egg, mix
ing in carefully. 1t is not easy matter to stir In
this first egg but the next may be mixed in easily.
Continue ill four eggs are added. Then the boiled
paste. patea -chou, is ready for use and may DO
baked for cream puts in long strips for eclaires.
space should be left each side of these cakes in ba-
ing TO allow them to rise TO three times their volume.
They n,nv no filed with preDared cream preSorves