The National tribune. [volume] (Washington, D.C.) 1877-1917, 1895-07-11

A matinee, house. jacket. sack, or whatever it
may be called, is a convenient addition to a
woman's wardrobe, as it may be easily slipped
| on and needs no elaborate fastenings at the
| throat and belt 1t is also sometimes quite
pretty as is the one pictured. Sometimes they
are exceedingly ugly, suggest slouchiness, and
are most decidedly undesirable.
In Summer time, when beef and mutton and
most meats seem heavy, chicken-especally
chicken baked in pic-is a favorite food.
The directions given in Miss Paroa's recipes
promise a very delicious dish. Her directions
for the paste not given, they are involved
in long description of pastry making in gen.
eraI.
CHICKEN PIE.
For a dish holding three quarts use two
chickens weighing about eight pounds, three
pints of chicken stock. four tablespoonfuls Of
butter, four of -four. two slices of carrot half a
large onion. bay leaf, sprig of parsley, bit
of mace, and salt and pepper to suit the taste
perhaps half a teaspoonful of pepper and three
teaspoonfuis of salt.
"After cleaning and having the chickens, put
them into a kettle, cover them with boiling
water and place them where they will simmer
until tender If they be year old they will
need to be cooked for an hour and a half Let
them cool in the water; then free them of skin,
and cut into pieces suitable fo- serving. Put
these pieces into the pie dish, sprinkling each
layer with salt and pepper-about half the
pepper and two teaspoonfuls Of salt being used,
For tho liquor, which has the water in whic h
the chickens were boiled for foundation, a
scheme for favoring is given:
"Now put the butter into a saucepan and be at
it until soft. Add the -four aud beat until the
mixture is light and creamy. Next add the
vegetables spice and herbs besides three pints
Of the water in which the chickens were boiled
Heat slowly to the boiling point. and set back
where the mixture will simmer for ID minutes
Add the remaining pepper and teaspoonful
of salt; then strain the sauce the meat.
Roll out the paste having it q little larger than
the top of the dish. Cut it with knife in the
center, that steam may escape. and place it
over the chicken, turning the edge into the
dish. Bake in a moderate oven for an hour
and q quarter, and serve hot"
can of mushrooms is sometimes added to
this for those who like the taste. and celery
salt or extract is always a good flavor to add to
any preparation of the sort There should be
plenty of good gravy in the pie. A dry chicken.
pie is very bad
For the pastry a rich baking powder or soda.
biscuit dough rolled out thin may be used, and,
if desired. strips or small squares of it are
cooked with the chicken in the interior OF the
pie. Some folks have an under crust as we'll
as AM upper one, but unless this be cooked just
right it is not n welcome addition, but good
upper crust is always delight.
xS
1t is told as great secret that French wo-
men use starch, instead of borax or ammonia,
to soften their bath water, it being both cheaper
and softer than either of these and as easily
used.
A very gay and giddy brown linen frock has
a skirt and jacket and the jackets revers are
faced back with ecru SATIN grass-linen
blouse made up with rows of openwork inser-
ton is made up over green satin and the collar
and belt are of green velvet.
sss
Miss Mary wilkins tho author of the charm
ing New England Stories, wrote a detective
story and won s.. 900 prize. When the judges
decided on the story of course the name of the
author was not known to them. 1t seems odd
for Miss Wilkins to BIO writing detective stories.
She has told such delightful tales of prim |
old maids. dainty young girls. selfsserideing |
mothers and their realm OF duty, love and con- |
science, with New England farms and farm |
houses old-fashioned gardens and orchards. |
and quaint villages for a background, that one |
cannot think of her writing story Of crime |
and its detection--bnt il is what she has done.
When Baby was sick we gave her Castoria