The National tribune. [volume] (Washington, D.C.) 1877-1917, 1892-12-08

Because the sentinels failed to recognize the
Empress one day, while she was walking alone,
and ono Of them addressed her as Fraulein,"
rom In the German Empire shall be hung one
of her portraits, in order that no more such
mistakes may occur.
Further, this same Emperor refused to sane
ton the marriage of one of his Ministers with
an American girl, and in consequence the Dip
lomst who was Minister to the Court at Pekin,
has resigned.
Ever since the day when Mrs. Langtry en-.
tered London with only two gowns, a black
and white one lat least that is all that gos-
sips say she had), her dresses as well az her
beauty, have been the subject of much criti-
cism, remark, and admiration. In her new
play In the first act she wears dress of black
crepon, made plain and close.ftting over silk
lining. There is nothing to relieve the soft
black wool but q twisted sash and collar of
black satin.
Bengaline is made into many pretty evening
gowns this season. The white is oftenest made
up with velvet sleeves and trimmings of same
color, green or pale yellow being the pre-
ferred ones The colored material Is matched
for the sleeves. A pink one with rosy velvet
sleeves was very pretty.
.ss
One bride has fashioned for herself Q scrap
book that will long serve herself and her chill
dren as pleasant reminder of her wedding
She has in it scraps of the gowns of her trous-
seau, newspaper clippings describing the event,
list and short description of her wedding gifts,
and little account of the wedding journey.
~
For housekeepers who suddenly find in neo-
essary to prepare something extra for the meal
there are several things that require but little
time or trouble to make into delicious dishes.
Canned chicken, If served hot with a nicely
made cream-sauce and sprigs of parsley, is al
most as nice as the freshly-prepared fowl.
There are bottles of French bouillion that are
nicer for soups. or the little cups of bouillion
for luncheons. than most Of the meat extracts
Four tablespoonfuls makes quart of clear soup
that may be favored with celery sauce and
served with croutons or with poached eggs Zone
shredded vegetables that only need to be soaked
for an hour or two in cold water to make them
useful for soups. It is we'll to have materials
Of this sort on hand in cases of emergency.
80
A mild remedy for hoarseness is to beat up
The white of an egg with the juice Of lemon,
md add enough sugar to make 1t pleasant to
the taste. Take teaspoonful of 1t every half.
hour until the hoarseness is relieved.
The tall celery glasses and fat celery dishes |
are only partly satisfactory to hold the celery,
md nowadays few choice stalks are laid be- |
tide each plate and the holder is not used.
#*x
No linen that has been dried in hot air or |
,ut on roofs Ia so soft or white as that spread out
IN grass within reach of fresh air and sunshine.
Often from the large cities the people send |
heir tabe-linen and fine white things out into |
he country to be laundried, to prevent them |
rom getting dull or yellow.
s..
Wheat makes pleasant variation with oat-
neal for breakfast dish. It is nice to buy the
Whole grains and break them in a coffee
,riDQer. OIten Lne grOcers keep Only an In
erior quality. An hour or more should be
flowed for it to boil, and fresh cream or milk
hould be served with it.
s@s
Saratoga chips cooked at homo are much
risper and fresher than those bought already
repaired at the grocery stores. Select large,
erfect potatoes, peel, slice thin, and pnt them
n cold water for an hour. Then wipe them
ry and lay them on a large cloth. Sprinkle
nth salt. To fry them have ready large
ettle of hot suet Try the fat first by drop
ing in one or two of the slices, stirring them
nth a long handled fork to keep them from
ticking together. When the potatoes are done
hey should be colored light brown. If the
1t be not hot enough the potatoes will be
reasy. Skim them into q colander and then
ut them in hot dish in the oven. Set the
1T back while you put in more potatoes, and
hen proceed as before. It is nice to fry them
a a wire basket. As much of the grease as
ossible should be drained off from them.
x*x