The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1896-12-23

First notify your friends and ne1EnDOrS
that you intend making Saratoga chips
to sell, and perhaps allow them to sample
some Of your make, persuade them to give
you a small order, say a pound or two,
then procure a small order from each
grocer in your vicinity, and make ar
engagements to supply the Woman's Ex-
change. Having arranged this business
satisfactorily, proceed to make the chips
to fill your orders.
First buy your potatoes, a few bushels
at first, directly from a farmer If pos
sible. You win find that it Is more econ
| omical as we'll as much more satisfactory,
to purchase the leaf, and fry out your
[ own lard. You can get it at any meat
market for six cents a pound, whereas
you will be obliged to pay eight cents
for lard. which is not nearly SO sweet.
If tried out properly there is very little
loss in weight. To fry out the leaf, cut
it in small pieces, put it in a porcelain
kettle, pour over it a small quantity of
water, just enough to keep 1t from burn
ing; let it boil slowly, but steadily, until
the lard is all extracted from the bits of
meat, then strain it through a very fine
strainer or a piece of cheese cloth. squeez-
ing the cracklans perfectly dry. Set it
away in jars to cool.
Now prepare your potatoes. Pare and
slice them very thin; you can best do this
with the slaw cutter; they must be like
shavings; lay them in strong salt water
about ten minutes to harden them, then
squeeze all the water from them and lay
them ON a cloth to drain. Place a large
shallow kettle on the range "a doughnut
kettle is n.ce), fill it half full of lard, let
1t boil slowly until it is smoking hot;
drop In a quantity Of your potato shaw
ings, let them cook until a delicate
brown: then remove them with a skim
mer; lay them on a cloth until perfectly
dry; they may then be placed in boxes,
pans, etc.
Care should be taken not to brown them
too much, as they will not present SO
attractive a. appearance, yet equal care
must be taken that they are sufficiently
brown, and for this reason you must be
certain that our lard is Just the right
temperature. 1t is a good plan to drop
one slice IN to test 1t.
A young lady of Indianapolis, only IS
years old, commenced making Saratoga
chips, which excelled all others. For a
few months her business was confined
solely to supplying private families and
the Woman's Exchange. She sent sam
pies of her products to wholesale dealers.
Those firms are now regular customers,
and she furnishes them with 600 pounds
Der week. She buys potatoes by the
hundreds of bushels, and furthermore she
directs the business herself.
49,.
Considerably taller thar the average
woman of Japan. Her Majesty (the En-
press of Japan presents to the gaze all
those attributes which her people hold
to be most expressive of patrician beau
ty," writes Mrs. Robert P. Porter in an
article on The Garden Party of an En-
press in the Christmas Ladies' Home
Journal" "Of slight figure, straight in
outline, she has the delicate waist, slop-
ing shoulders, slender neck. and long, pale
face to be seen only among the nobility
of Japan. Her features, especially the
nose, are more decided than one is accus-
toned to find. She has the long eyes and
brows, and the Jet black hair, growing
in that arch upon the forehead, which,
suggestive of the beloved Mount Full
yama, is considered a crowning beauty in
Dai-Nippon. The Empress has also the ex-
quisite hands of the japanese gentlewom-
an, and her tiny feet lose nothing in beau
ty by being encased in sharply pointed
European shoes. Her Majesty wore, con-
tinues Mrs. Porter, in describing the cher
ry bloom garden party, "a rich, very soft
brocade of native manufacture and the
purest silk. 1t was of a delicate golden
brown, with figures in the same color,
representing roses and chrysanthemums,
and made in the prevailing European
style, with large sleeves and full skirt.
Her bonnet was a little French affair
in delicate colors. and she carried in her
hand a large parasol which harmonized
with her gown
In obedience to the change In hats the
hair is being worn higher upon the head.
The knot is now carried up far enough to
go under the hat crown which is now high
enough to. contain it
This is a natural effort at adjustment
Of lines and was TO have been expected.
The method Is to wave it all around, as
heretofore, draw it high into a small knot
and set a narrow Spanish comb behind
the knot. The ears are uncovered, but the
waves of the back fall loose enough to
I'll the space behind them, and at each
side the forehead may fall a little fringe.
This is called the louis XIV. mode, and
will prevail for the winter.
The evening couture does not differ from
that of the day, except by the addition
of an ornament On account Of the sim
plicity Of this arrangement evening orna-
ments are small. Diamonds are set in a
delicate, balanced spray, to be placed just
in front of the knot. Heavy coronets are
not worn.
She wore her hat very far down over
her eyes.
1t was a very large hat, and its proud
est decoration was a bunch of bird OF
Paradise tail feathers. h came into
church with the most devout air imagin-
able and knelt for a moment in silent
prayer The baldheaded man just in front.
of her twitched uneasily. His head moved
from side to side. He lifted one hand and
brought it smartly down on the top of his
bald head and-the tips of my lady,s bird
of Paradise feathers which had been tick
ling it.
After that a very red-faced woman sat