The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-03-09

moderately hat IRON and npon the wrong
side. II the silk Is TOO wet when pressed
It Will be stifr. OF If ironed with an iron
| too hot.
II the silk be- bust dry enough nd the
iron Of the proper temperature the arti-
cles Will Be as crisp and fresh as new.
ons who successfully starches fine
white wearing apparel is a Jewel in her
v line. but almcst anyone can have
their lingerie and dainty house linen to
their taste and of the desired stiffness
with a little trouble and with the secret
OF making the starch once understood.
10 four dozen pieces one gallon
ot cooked starch will be required, and
70 make this quantity of sufficient thick
ness two teacups of lump starch dry will
pc needed. Put the dry starch into a
tin pan or boiler and add to it two or
three cups of cold water, stirring until
1t is melted or ereamed.
Have ready q gallon of clean water
boiling briskly and d it slowly to the
starch. stirring briskly all the while.
When all the water is used set the starch
over the fire to boil and let it boil three
SIi11uS ~ III LIE WAlt-
It should then be clear and free from
Jumps and Of the consistency of thin
cruel
Before using d one tablespoonful of
kerosene oil and a tiny speck Of blueing.
strain through a thin cloth and it Is
ready for use. To have lothe crisp
When ironed the starch should be used
as hot as possible, and for table linen,
iaces and all articles desired only crisp
Without stiffness the starch should be
rhtnned to the proper thickness with hot
water.
Dainty articles of Swiss, sheer muslin
net and scrim are better dried before
starching. They are then nearer X
tne new article and retain the stiffness
much longer.
Not by amy means the least important
Part of costume is the pett5eoat- Indeed.
It has come to be regarded as necessary
that petticoats should fit and hang well
as that the gown itself should be we'll
cut Again and again the costume is seen
which In itself is very smart, yet looks
somehow exceedingly dowdy and quite
hacking in style. The real reason for
his Is that the petticoats worn beneath
It are not well cut
Women who are really in other ways
neat never seem to realize how much
thought and care should be bestowed
upon this particular article of dress
The new styles in pettieoats are bewild-
erangly pretty; better still, they are
eminenttly sensible in maherial and cut.
Silk Is the favorite material, and, as
There never was q times when silk could
be bought 80 cheap, IT'S quite possible
even fer the woman who has to CONSULT
economy, to have several.
P~Ianking fish is, as a rule, confined to
club houses, where large open fires are
accessible. but Mrs. s. T. Rorer In the
March Ladies' Home Journal tells how
planked fish may be served to perfection
in the smallest and most modern home in
America. "The peculiar flavor impaired
by the heating plank makes the fish more
delicious than when cooked in any other
way. If one has a gas stove the method
is quite simple, but the oven of a coal
range may also be used with success.
Secure a two-inch plank the size of the
oven. made from lard wood, oak or
hickory when ready to use put it in the
oven until it is so hot hat you annot
bear your hand on it for an instant. Have
the fish split down the back; put 1t, skin
down, on the hot plank; dust with salt
and pepper and haste with melted but
ter In an ordinary coal stove, put it on
the oven bottom, close the oven door and
bake for thirty minutes, basting two or
three times. When the fish is done take
it from the oven, garnish with parsley
and lemon, and send it to the table on the
plank placed on a Japanese lacquer tray
just a little larger than the plank. White
fish may be planked in the same way"
-
The following will be useful for those
having delicate stomachs and for those
who nav the care of babies
Boil a teaspoonful of powdered barley
and one-haH pint of water with a little
salt for fifteen minutes; strain. Then mix
tt with half as much boiled milk and a
lump of white gar. and give it luke
warm from a nursing bottle. Keep the
bottle and m~outhpiece in a bowl of clean
water when not in use, to which a little
soda may be added.
For infants five or six months old give
half barley water, half milk.
Increase b quantity of milk, with
less barley water, as the baby grows
older.
Fc make q Lenfen egg soup, put one
quart of fresh milk, with a part of an
onion, over the fire m a double boiler. |
Blend together one tablespoon of but
ter with a scant spoonful OF flour; moist
en- this with a little of the hot milk be- |
fore stirring it into the boiling milk.
Let the mixture boil up ouce and then
strain into a heated tureen. Meanwhile
furnish as many eggs as are needed,
place them on the top of the soup and
scatter a little chopped parsley over the
whole. When serving this soup use great
care not to break the eggs
Evening bodices are either worn with
long transparent sleeves of tuIle, chiffon,
or mousselfne de sole, with frills Of the
same or of some exquisite lace falling
over the and almost to the fingertips, or.
otherwise, we have only an apology for
a sleeve In the shape of a shoulder strap |
of Ieafiess roses, a feweled band or may
be a cluster of 1ustrous satin ribbon
loops Extremes meet In this matter of
full-dress sleeves.
A very soothing drank for am inftamed