The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-07-27


terror by means of tube. and care Is
taken to add y little essence Of melon.
Apples and pears come in their turn,
and pretty varieties Of them are obtained
by means Of aniline col0rs. which attack
the flesh as well as the epidermis.
Few people know how to take proper
care of their nails without the assistance
OF the manicure; and yet with u small
amount OF trouble even the ugliest nails
can In short time become beautiful. OF
course, II is difficult to alter the color and
shape thereof. but with some attention
they may be considerably improved. A
correspondent OF Vogue writes: To be-
gin with. the hands should always DO
washed in very hot water. or better yet,
In warm oatmeal water. Failing this. a
few drops Of tincture Of benzoin In the
water add greatly to the whheness and
softness of the skin. and also conduce TO
the beautifying OF the nails. When the
hands are thoroughly clean. rinse them
In clear, warm water. into which a tea
spoonful of almond meal has been thrown.
Dry the hands on soft towel and i'm
medlately rub them with the following
mixture: One part pure glycerine. one
part lemon juice, one part rosewater.
This can be prepared either for immediate
use or kept In bottle for three or four
days at a time. Twice week the nails
may be rubbed with this varnish: half an
ounce pistachio oil. 32 grains table salt, 80
alum 80 yrains melted wb,ts wa1 two
grains apa c.rmina Th.ae ,ngraI;ents
should he ,horoughIv mix.d over . .nir,,
Iamn MADE into n kind of nomo,um nnd
nr.s.rved In n small glass or norcaIain
lar II should Ina ann,ied 10 tho nou hv a
tiny Wau Of vneIIcated cotton and nllowad
to remain for half an hour. The thin
memDrahe at tne root OF the nan should
'"eh oe caIeiu'y P"sheu pack WIN the
,''o ,"u"".u Gnu VI ai ,Vory ,a'' me- anu .ne
nu,e ,.,e sN'ns .nat ol'en grow AT 'le
root VI 'ne nan GU. away WIN pai, Vi
IN. moi, shon,d hs no,;shad With the GO
cal,ea "djsmond nowder" N sm,,, u,an-
titv of which ia nut on n cbomois-s,,in nail
polIsher. The hands are then washed in
hot oatmeal water vol, dr,ed on , very
fine towel, and finally the nails are pol
ished once more with a fine chamois.
Did you ever hold n walsh and see for
how many seconds you could keep a
stream OF air flowing into your lungs? II
not, make the test, and you will find that,
no matter now shaii the stream' you can
no' keep " constantly Howihs in lot more
'hah hiteeh' twenty or possiDiy thirty
secohus' put II you Will Try TWO or
three tiines each DAY you can double the
'ime withih Two weeks. The boy or girl
VINO VIII try this and Keep II up regularly
.nr,,,yon "nI 81, 80, - Wv ,.,'. ~.
nuh,,c .no,Lors nr 80. ,ho,, Iii, ~
rar,, ,hon,, o., tho, a., o" "
vo,inr ~ taLa .,,,n, h.,ts - "1"
SELECTED RECIPES:
GooseDerry fle.-Fut one pound or sugar
10 one or fruit. COOK until 1t begins to
Jely' then spread over rich pun paste
ALREADY paKed' sprinkle the top with pow
uereu sugar.
Chilled Raspbarrries s.-Cover the rasp-
berries with orange juice, then sprinkle
them heaviiy with sugar. and put them in
an ice cream freezer Tor thirty minutes.
serve with plain cream.
Green Currant Pie.-Take one pint of
green currUnts, two tablespoonfuls Of
-four two Of water and a teacup of sugar.
Line a pie pan with puff paste, put in the
currants, etc., cover and bake twenty
mihutes'
Sauce for the Above.-Take two cupfuls
Of the cherry Juice, stir into 1t a heaping
tablespoonful Of cOrnstarch, and bring it
to a boil in a granite or porcelain kettle.
Sweeten to the taste, which will probably
require from half to three quarters of a
cupful of sugar.
Canning Pieplant.-Pick when 1t Is long
and good. cut up and put in glass fruit
cans, press down, cover with cold water,
seal and put away. 1t will keep fresh till
1t comes again. In sections where the
fruit IL scarce 1t can be SO easily raised
and Is so easily kept.
Rich Currant Pie.-Ona teaoun eocb of
pree,n curranss ,ugor ,ra .,,,Fp. 80, =,
mixed. Line a pie pan with crust, beat an
egg, stir tnto the mixture, pou. into the
pan, lay over bits Of butter, cover with an
upper crust and bake. Let cool and
sprinkle the top with powdered sugar.
Raspberry Charlotte Russe-Iine n
mould with stale snonpe caLo. whin y
pint of sweet thick cream. sweeteped with
two tablespoonfuls of nowderod ,,,aor ona
flavor strongly with fresh raspberry iuice.
set the cream on ice until solid; fill the
mould; garnish the top with raspberry
jelly.
An Eyce,,ent I.oh.tsr c,uoo IN. h,
lobster with coral. two-tbirds n, i,s
weight of good cream. one.ihird of fr.si'
butter Cut tho lohster In sn,ou ,,;aoo,
mix n with tho coroI ond ,,,,, 4, IT, ~
milk Al b,,ttsr Jot - un, ,hono,'..''.
hot and season with salt and n dash of
cayenne.
Currept Jo,,v p,,, ,,o,r ..,,,. ,,.
stone lar u,h;c, ,,,,st ha ~, ~,
not of hot wa.ar ama -, :, ,u ao,,,, n,,u
vour c,rrent. ara aasn,, ,.,,, - Ds u,,t,, MIL
method gjvos less tro,,,1o nns a., m,s
more iuics Noas,,r. or. ,,a .',m.,
mini of inIce ana n,,, 49,, pu' ,,,n a, ~ !.
boil for t,ysnt, ,,,,,,,,,a ' NJ. .ms .s, ,e' ~
while hot p''''e "p
coossharr, 1o, p,,,, a., .,u.,o.
inst 40 tha,, ha'';,, .n t,,n e s,'
ond ,yo,nh w. sn,,. n o'.n, wan