The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-03-12
IDEAS fnr JMo1nen.

o. housckeepers' existence. Meat must
not be eaten three times a day. and how
to provide some dainty and satisfying
disk to take It's place Is the vexed ques-
ton, one, however, which, may be easily
solved by a visit to an up-to-date gro
Ger. All sorts of delicate but thirst-pro-
voking dainties are to be had. and a
choice is difficult In the embarrassment
of riches.
A Very dainty and palatable way of
serv:ng eggs for a Lenten luncheon is
thus: Butter the inside of pretty individ-
ua baking dishes, put in the bottom of
them a layer of Bechamel sauce and
sprinkle over the sauce a little grated
cheese; drop upon this an egg. taking
care to ave the yolk ~unbroken; cover
the egg with a layer of the sauce and
more grated cheese over the sauce; put a
tiny bit of butter on the top and place
the dishes In a baking pan in a hot oven
for a few minutes, or long enough for
the white of the egg to become set. Serve
at once.
Another delicious luncheon dish to be
served as a course is egg chops. To
make them boil five eggs hard. remove
the shells. rub the yolks through a sieve
and chop the whites. not making them
too fine.
Put in a double boiler i've the fire one
cup of milk. Rub together one table
spoonful of butter, with two of flour, add
a beaten egg n mix a little of the warm
milk with this mixture before stirring
it into the boiling milk, season with salt
and pepper, and stir until it is a thick,
smooth mixture.
Take from the fire. and when the mix
ture is almost cool, stir in the prepared
yolks and whites, and a very little onion
juice if the flavor is liked. When cold
enough to handle mould in the shape of
chops, using a tin mould, or they may
be formed with the hands. Roll the.
chops in q beaten egg and then in bread
crumbs, and fry them a delicate brown.
Stick a sprig of parsley in the small
end of the chop, and arrange them in
a row dow the centre of a platter and
turn Bechamel sauce around, but not
over them; or French peas may be ar
ranged upon the platter with the chops
and the sauce served with them from
a separate dish.
For a quick, sweet omelette: Use the
three ounces of powdered sugar and
whatever favortng is liked. e these
ingredients together at least fifteen min
IsteA.
Meanwhile add a pinch of salt to the
whites of the eggs n have them beat
en- to a dry. stiff froth. Gradually turn
the yolk mixture over them, stirring it
in lightly. Put in a frying pan one table
spoonful of butter and place over the
fire
When the butter is melted turn in the
mixture. The pan will require to be
shaken to prevent IT'S catching at the
Bottom. The mixture should rise quickly
and as soon as it is lightly colored turn
cut On a dish. Sfft a little powdered
sugar over the top and serve at once
-
There is the lightly smoked roe herring,
a most appetizang luncheon dish, or the
succulent Scotch or English kippered
herring, which fer some reason always
seems to appeal to the masculine fancy.
English sprates lightly fried in butter,
r THAT other British staple delicacy. Fin
don haddcck, served with lettuce and
fresh tomatoes, make an ideal Lenten .
luncheon. the only objection to which is
that 1t is so good that fasting becomes
a joy instead of a penarce. and so de-
feats its purpose.
Sandwiches are always acceptable, and
delicious one may be easily made with
bloater or sardine paste. As butter
is not needed the trouble of making
them is reduced to a minimum. Nothing
is nicer than a Welsh rarebit for lunch
con. When made on a chatting dish-as
indeed, it should always belt adds a
touch OF inforunaaity to the simple meal
which makes 1t a go from the start to fin
ish. Whole tomatoes come in glass jars,
and these fried make a desirable change
when salt goods begin to pail.
But, of all, however, are the fresh
fruits and green vegetables now in mar
ket, and the wise housekeeper makes 1T
q rule to have a lettuce or vegetable
sahad ON the table at least once a day.
Trusts too. should be provided In album
dance for the midday meaEoranges, ap-
piles, or amy off the wholesome dried fruits
such as figs, dates. French prunes or
preserved ginger. Honey, too. is a de-
1actous dainty, sure to be popular with
the young folk, and about as wholesome
q sweet as can be provided for their
d~electation.
Vary the lenten luncheon also with a
variety of breads: have a different kind
for every day IN the week-rye bread.
with the Welsh rarebit luncheon; whole
wheat bread with the kippered herring;
Boston brown bread toasted. another day;
bran bread, another; rasp rolls, milk rolls,
and SO ON, ard so on. The variety is al
most endless, and will be found a most
welcome and acceptable change to every
member OF the family.
Sowadays. except with very little chill
dren, you no longer see the French nurse.
In her place with the children of the
rich is the English nursery governess.
She is apt to be rather gaunt-looking but
she is certain to be a woman of gentle
birth. gentle manners and with sufficient
education to answer until the children
are ready to go under a regular COVER
ness, according to Bah.
This autocrat of the nursery brings with
her, Ia addition to a perfect English ac-
cent, pronounced English ideas on the
subject of chtedren's parties, sweet-meats,
- - 49, -. 49,