The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1896-11-24

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ranged toward the upper part Of the
glove. Through the middle of each frIl
a ribbon is run which Is then tied in a
bow. This glove is exceptionally chic
and pretty and It does much toward inn
proving the appearance of an arm which
has lost its ~plumpness. For dances
these gloves promise to be much in de-
mand.
Besides the suede gloves trimmed with
lace and ribbons there are glace gloves
decorated in this fashion, Theyare
trimmed with a lace frill only at the top.
This frill is beaded by a ribbon, which
after encircling it is tied in a bow. The
girl who is partial to the Princeton
colors can buy these gloves in black
glace kid with a narrow black lace
LOUNGE and a yellow bow at the top.
The backs of the gloves are stitched
not in silk, but with fine yellow beads.
Even the ordinary untrimmed glove is
stitched this year in a most fastidious
tanner. Many of the black gloves are
stitched with black and silver threads.
There are brown gloves stitched in tan
and white and a number of pairs with
irridescent beads for the stitching.
For afternoon teas and evening wear
bright colored gloves are being sold.
There is also a new way of fastening
gloves. In place of buttons and button
holes there are clasps made of imitation
pearls. Two pearls are on one side of
the glove and one on the other side.
This single pearl overlaps the other two
and fastens the glove.
While rnopv horsaiaanara 4oI~a ~rn,t
pride In their knowledge Of the science
of cooking. and their skill in connecting
fine dishes. there are few who understand
the true science-the sanitary part of food
preparation.
All nutriments consist of two leading
elements, carbonates n nitrates. The
former answer to charcoal, which when
burned throws out heat. Oh. butter, fat,
meat and sugar belong to the carbona-
parts of oil there are nearly a hundred
parts of carbon or warmth. 1t is the same
with sugar. Hence in cold weather our
systems demand more fats and sweets
than in summer.
The heterogeneous foods make muscles
and impart strength. Rice, beans. pota-
toes, wheat, corn, oats, beef, etc, belong
large proportion of the carbonaceous ele-
ments.
Wheaton grits, crushed wheat and gra-
ham bread have all the elements needed
to give strength and warmth to the body,
and would keep it in strength and vigor
even If nothing else were eaten for
months together. In some parts of Scot
land, we are told. whole families make
their entire breakfast Throughout the
year on oatmeal porridge.
White beans nave 81 per cent. of nutri-
ment and should be eaten more thar they
are. In selecting from the meats, beef
will be found to be the cheapest and most
wholesome. Good steak contains 80 per
cent. of nutriment, 10 of nitrogen and ID
of carbon, with 2 per cent. of brain-feed-
ing material called phosphates. We might
continue the list indefinitely, but It will
be well for every housewife to follow ont
these suggestions. search for facts and
give the subject careful study.
80
The peanut, which for so many years
has been the popular feature of the coun-
try fair and the circus, IS now creeping
into prominence. Doctors have found that
the peanut is an article of food, rich in
albumen, of which it contains fifty per
cent. and are now recommending them
as a valuable addition to the diet in the
form of soups. purees and mush.. The fol-
lowing are some of the ways in which
they may be used
Peanuts rolled fine and added to the
bread stufing for ducks is a great addi-
ton and greatly improves it. Make a
-mayonnaise dressing, mash the peanuts
fine and stir them in th.ckly and spread
between hin slices of bread as a sand
witch, or plain buttered bread may be
sprinkled lightly with the nuts. They may
also be finely chopped and eaten with
milk. A very rood sour may be made
by boiling and masking. The Chinese
boil peanuts, roll them fine, mold them in
a dough and bake. Many other ways
may be discovered by the contrlving
housewife for the use of this. hitherto
despised article of diet.
49,.
The hall of a certain home in this city
gives a delightful impression of hospital
ity to every one who enters It. The floor
Is p~arquetted in light brown tone and the
walls are hung with Light olive paper
decorated with a quaint gilt device. The
woodwork extends quite a distance up
from the floor, across which is thrown a
Japanese rug, decidedly oblong in shape.
Suitable furniture is provided by an oak
hat tree, a porcelain umbrella stand, two
upholstered chairs and a small oak table.
A lamp swung from IN iron bracket fixed
to the wall lights the hall by light. The
most charming feature is a recess with
several windows having white easement
muslin sash curtains and a win.
dow seat upholstered in olive denim
with a valance of the same around the
bottom. A curtain Of denim adjusted upor
a brass rod at the rigtt-hani side. A
Towering plant stands in the window am
vases are arranged on a ledge above the
curtain.
When a dinner is given at Windsor O,
Buckingham Palace fish to a huge outla,
of money is ordered. but for an ordinar
family dinner three kinds of fish are put
On the table, whiting being almost in.
variably one of them. A sirloin Of beef
is cooked every day and put on the side
board cold for luncheon. Her Majesty.
wine. which is well known to be incom
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