New-York tribune., 1891-03-01

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woman can easily learn to cover them herself. -
change my shade rather often Just for the sake ei
Variety said the of charming room the oths<
day, and | always feel if l we're dressing doll
the children call it Lady Betty and assure you 1t
quito character
The foundation Of inexpensive cream soup is veg
etabcs. Potato soup-a familiar household dish oi
Germany-is Of the best of these. Cut up hand
full Of chopped chves or a chopped onion. though the
chives look the pretest add the mince 10 half pint
of clear stock or water will do, and allow 1t to cook
ten minutes. Bring quart Of fresh milk to tho boil
ing point, and add half Of it to tho stock or water
Have ready six potatoes which have been mashed
through coandcr, and add to them tbc remainder Of
the milk. Beat the mashed potatoes into the mNX'
add a tablespoonful of butter and one OF salt and
little white pepper and pour the mixture in with tho
rest of the soup. Let the soup boil up thoroughly ana
stir it all the time. Then draw tie kettle TO tho
back Of the stove. and beat two egg yolks
gradually into another cup OF hot mllk' aho
add 1t to the soup, which must nos
boil after the eggs added, but must be served as
quickly as possible with crOutOns Of fried bread Next
in value to a potato soup is an onion soup For thls
fry four sliced onions in two tablespoonful Of butter
or in nre soup fat When the butter or fat is nos
put in the onions, and when they are quite brown ada
a scant half cupful Of -four stirring the mixture con-
stantly till the flour is well Drowned. Add carefully
three cups Of boiling water or stock, little AT tme
Put on the soup kettle and turn the mixture in It ana
let it set where it will Just simmer for half an hour
AT the end of this time add mashed potatoes mxeo
with cup Of hot milk to the soup. and as much moro
hot milk as will reduce the soup to a creamy conss
tency Strain the soup now through puree susiihef
or an ordinary flour sieve. Rinse out the soup kettle
with boiling water and return the strained soup to It,
Let it boil minutes stirring 1t all the Tune then
draw the kettle the back of the stove where II VIII
not boil, and beat the yOlk Of one or two eggs very
slowly a cup Of the hot soup and add IL SLOWLY VI
the SOUP stirring it all the time lest the egg curdeS
Add handful Of crOutOns and two tablespooniuls Oh
minced chives the tureen and pour the soup over
,hem II i, a very delicious and inexpensive dish ana
is welcome on a damp. stormy night when one speciahy
enjoys hearty meal.
more delicate and somewhat more eApeh'
sive soup is cream Of celery 1t is especially
exrellcnt with a poultry or game dinner COOK TWO
heads OF celery in quart Of white stock for forty five
minutes Bring quart of milk 10 the boiling point
Stir into it large tabespoonfus OF Hour mixed WIN
a uttlc milk Strain the celery and the STOCK III
which II was cooked through puree straner or -four
sieve mashng the celery through, add 1t to the miis
and let the whole boil up together for five minutes
stirring thoroughly Season the soup with salt ano
pepper and just before serving it, add cup Oh
whipped cream. -N
Dressmaking Is a womanly employment that has never
been overcrowded There is scarcely country village
where there is not scarcity Of skilled dressmaken.
Wc do not seamstresSes; there are abundance
Of these. This class includes the myriads who are
willing TO earn the money, but are too stupid or TOO
indolent to learn TO do their work properly before
they attempt IT, OF skilled intelligent women, who
have learned their business thoroughly and do their
work conscientiousy and skully, there is scarcity.
In this democratic country the snobbsh feeling thSs
it is more honorable to in dleness than TO ac'
ccpt a workwoman's place too often prevails. In
,ot1ir Nubn orp
feel that they will lose caste If they undertake any,
thing which Is not intellectual or artistic calling
They will spend infinite pains on some mdeous pant
ing which they offer for sale at the village stationery
shop or somewhere else, but though all the village Is
ready to give steady work at remuneratlve prices TO
capable dressmakcr, they do not often enough turn
their attention toward devotng their artistic taste 10
practical in selecting becoming coors and gacefu
styles of costume for customers. In London two
women OF the nobility have started an artistic dress
making establishment where they make point OF
studying and understanding every branch OF their
business II is thorough training for the work that
makes their success assured. They have not merely
served as most dressmalers who have learned thei
tradc OF another dressmaker have, as errand girls
year and afterward called themselves accomplished
drcssmakcrs. They spent time and money to re-
cevc Instructions in schOU,s - cutting and perfecting
thcmsclvc In all the various essentials OF their work
There should be in every village at least one woman
who makes . speciality of children's clothes. In
small cities a number Of such workers could easily
lind remunerative employment. The making OF
childrcns clothes should always be speeia
business, as it is beginning TO be in large
cities. Tho proper fitting OF child is an art In
itself quite different the fitting Of a grown per-
such dressmaker should study children's styles
and keep hand good plates Of childrens dresses.
At present there thousand helps to perfect tho
dressmakerS art that were unknown a couple Oh
decades ago II a woman is to be successful in this
work. she must keep abreast of the times and know
her trade thoroughly. This is calling which moro
intelligent ought to undertake in order to dig
nifty it, 1t is the narrow-mindcd ignorant class Of
persons who have too often taken this work THAI
has made refined women avoid the thought Of 1t, or
feel that they did not wish TO be cassed with such
werc often too ignorant TO write their There
Is only one motto for each every BE brave';
do not fear bugabOOs which exist only in the imaglna-
ton go bravely and steadily on. and take up what
ever employment comes to your hands, and which
you feel YOU can do well. 1t is the character and
knowledge of the individual that will tell in the end
in whatever WORK you undertake. and make or mar
your best efforts.
Gradually We are learning the necessity for skilled.
trained work I'm everything from the lowest 10
the most Intellectual vOcatOns. The man or woman
who was Jack of all trades and master Of none' was
individual in pioneer days. when one was
glad TO get work done at ALL if 1t was bali done
This time has past now, and the quality OF work tells.
She who falls therefore, tit herself thoroughly for
the vocation she takes M makes a serious mistake.
Necessity does not help in the least. The business
nan Is apt TO take the work which suits his purposes
most thoroughly, whatever the individual needs OK
he appllcant are The appeal for sympathy rather
vealiers the and at best is not basis for any
elf respecting person TO seek work upon. There 10
enuinc pleasure In the feeling OF having accomplished
ask honestly WE'LL and even the money remunera-
ion, which every person enjoys does not give such
f.I,.. snail