The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1896-08-12

SDd&cCo tt1C SltdAi tShCHCi Is CtA0uSa LOi
a guest. Where the dinner is a small
one and the Kabobs are a feature a very
large skewer or two small ones for each
guest should be employed.
The meat to be cooked should be cut
by the cool in the form of a ibbon a
quarter Of an inch thick and half an inch
wide.
This should be wound around the
skewer, sailed, psppered and rubbed with
a cut lemon or with a cut onion, or
with a Glove of garlic.
If the meat is very lean it should also
be moistened with some hot beef drip
ping. 1t should tnen be put over a very
hot fire and turned twice. when it will be
done.
Another way of cooking It. and which
is very novel as well as agreeable to the
American palate, is to suspend the meat
upon the skewers in a cylinder or oven
through which the smoke and flame of
the wood fire passes. Prepared in this
manner, the time consumed depends upon
the intensity of the heat and ranges from
a half-hour to one hour.
Cooked in the first style, the strips
of meat or kabobs are black and crisp
on the outside when done and a dark
red, more than underdone, within. When
prepared according to the second system
they are a rich brown on the outside and
a pale brown within.
Every lover of good living knows how
the skewer is used as the basis of the
style known en- brochette, but very few
appreciate the rules of its employment.
When used in this way, the things to
be treated should be cut into round
slices. sailed, peppered and spitted on
the skewer.
Where they are at all dry, little circles
OF fat pork, or of fat bacon, should be
placed between every two or three slices
of the meat. This applies particularly to
chickens liver, turkeys liver and calf's
liver.
The same method may be utilized for a
rechauffe.
Cold roast mutton, boiled mutton, roast
lamb, and. above all, turkey, are admir-
able when treated in this manner.
Vegetables en- brochette are very pala-
table and nutritious. They should be pre-
pared with reference to their composi
ton and Havors. The potato is quite
havorless. and if cooked in his style.
there should be a slice Of onion cut par
allel with the axis for every three slices
of potato, and one slice of pork for every
four slices.
Oysters and clans are very delicious
prepared in this manner, as is also near
ly every variety of small bird. In both
cases the Harding should be accomplished
by using pieces of fat pork upon the
skewer between the birds, or in the form
of blankets. over them.
A bit of candy or a cake, surreptitious-
ly given to a child. from whom these I'M
necessary articles are usually kept, not
only disturbs the stomach-hat would
be the least part of it-but suggests a
course of conduct which is unlimited in
its possibilities of evil, for a luxury.
harmless and even advantageous in itself.
given in disregard of rfghtful authority.
becomes an evil, says the Ladies Home
Journal" Reverence for law, obedience
10 rightful authority, are most necessary
in these days of independence, and any
thing which distHrbs such reverence and
obedience. however harmless in itself.
should be scrupulously avoided. So far
as an outsider is concerned parental
rules for the child are absolutely in7ex-
IDLE, and obedience to his fathers and
mothers directions should be made as
as possible to him. A similar prin-
ciple should be recognized in regard to
teachers. Parents are too careless in
disrespectfully of school rules
before their children. A mistake in
method of discipline is not likely to be so
mischTevous in its results as a spirit of
against authority nourished in
the child's heart Discussion of teachers
and their measures should be held in
private; if they are thoroughly wrong
the child should be removed from the
school: if on the whole good, the errors
should be excused.
The Bishop of London, to Judge from
his remarks made ait the Queens COL
lege annual gathering recently, is
one of those who favor the idea that
women's education may some day be diff
ferentiated from that given to men. He
said. however, all that was encouraging
to the oun women who formed his aud
Women, he observed, had proved them
selves to be as equally able as men in
whatever course of study they chose to
adopt, and in many instances he had
found that they were superior. While he
could hardly comprehend a period when
the fair sex would be debating the ques-
ton the extinction of man. he could
readily understand a time when a sys-
tenn of education, especially for women.
would be formulated, but which he
thought would not nave a deterrent eff
feet on the efforts put forward for mans
education Great as the achievements in
the struggle for womans en1fghtnent
had been, there was NOT the SLIGHTEST
to doubt that the success would
be maintained. *SzA
Scandinavia bears the distinction of be-
ing the only nation IN the world in the
of which the women enjoy. the same
privileges and share the same peras as the
men.
Wnether the woman ON board is the
Wife OF the captain or of the commonest
sailor. she is compelled by government
to do the work of a man before the mast.
and the women are even compelled to
guard at night.
Women pilots are also a usual thtns 4
m the navy of both the Scandinavian and
governments They sail far out to
sea for the purpose of meeting the incom-
ing ships and conduct them to port as
safely as do male pilots.
Old and experienced Scandinavian shin
captains say that women make good
pilots and are to be preferred to men
N that they have more patience than
men and are not so liable through drunk
eslness to dash a ship on the rocks.