The National tribune. [volume] (Washington, D.C.) 1877-1917, 1895-02-14

fine. Dlmitiss promise TO be even more popu.
| lar than organizes from tho varieties that have
been imported-white dimitics. plain. Powered,
and even dark-buo and black ones arc shown
| for the more seryiceable gowns.
ss.
| II is suggested that the difficult task Of max
ing cranberries into jelly may be accomplished
by boiling the berries in az little water "a pos
sibe; MASKING them through sieve when
they are cooks to be soft enough and adding .
cup Of graduated sugar to each cup OF the
| thick juice. This should boil up again for two
Or three min utes and then be poured into cold
molds
A recipe for hot lemonade does not differ
| very much from one for the cold drink. The
| juice is squeezed from the lemons, and with n
little water, plenty Of sugar and the skins, IS
| set to simmer for few minutes. Pour boiling
water in to make up to the required amount
and serve very hot.
Canned chicken has been suggested as being
good to use for making Il salad quickly. All of
the bits of grists and skin and bone must be
cut up finely with the chicken, and lettuce or
parsley. il desired. Serve with mayonaise
sauce aud lettuce.
Leftover boiled potatoes, or potatoes boiled
especially for this purpose, can be made into
| scallopcd potatoes without much trouble. Slice
them and fill baking dish with layers of the
potatoes, sprinkled with bread or cracker
crumbs and bits of butter. Finish of with o
thick layer of crumbs aud good supply Of
butter moisten the whole with milk. Cover
and bake for about 90 minutes, remove the
cover and let the top brown well, and serve in
| the baking. dish.
In the European countries where food is
neither so abundant nor so varied as it ia in our
land the fungod foods are moro highly appro-
ciated. Mushrooms and truiHss are both i'm
portant products there, whereas here, although
the average palate is becoming educated to APP
preciate the flavor Of mushrooms, truffles are
almost an unknown quantity, and dinly sug-
gest some kind of pastry. rather than the pc
culiar fungus that they are. They ere dark in
color, have a warty surface, aud vary in size
from the ulIDonhlOD5 oI plum ~ bHOs5 VI u
good-size potato. They have a good flavor
and arc added to many dishes, very much as
mushrooms are. The bsst como from France
and Italy; lately England has discovered that
she has some few beds. and occasionally truffles
may be found in other European countries.
They grow away down uuder the soil. around
! the roots of trees, choosing oaks and chestuuss
first but sometimes attaching themselves to
beech, birch, hazel. and horn bean. There is
way of growing them except by growing
these trees in light, loose soil. They can't
be planted and harvested quickly and surely
as our friends. the potatoes are. There have
been experiments to try to produce spawn by
sleeping trafie paripgs- and throwing the
water on the soil where il Is proposed to raise
them; but they seem to have met with no sue
cess. Another queer thing about trufles Is
that pigs and dogs are trained to scent them
out. Without these animals it is difficult to
find the beds. as there is no indication on the
surface of the ground of their growth, but
trained dog can scent ripe truffles from quite
distance. There are red trulles, black dwarf