The Columbia herald. [volume] (Columbia, Tenn.) 18??-1935, 1897-04-09


girdle was of white ribbon silk. The
veil was of fine net hemmed two
inches wide all around. There was
Of silk muslin, and this tied under
the chin. The veil was tackled to
the cap. White kid button boots
went with this. Any Of the white
materials are suitable for these little
dresses. Common sense suggests
that the gowns should be such that
they can be worn all summer by the
addition of other ribbons and trim
ming. Good taste suggests that too
expensive dresses for such an oc-
casiOn would SAVIOR of vuIgarity.
~
Manners VS.. Manner.
One of the most charming posses
sions of the well-bred women is her
elegant manner. She who has ac-
acquired the letter of refined social
intercourse but has not yet caught
it's spirit, fails lamentably. She
may long since have learned to take
her soup from the side of the spoon,
but she is still lacking in the SdUOr
.fdire that makes really well bred
people delightful. Mrs. Nouveau
Richie may have manners in plenty,
but may also be without manner"
in the elegant acceptance of the
word. She may be beautifully and
artistically clad, but if she fuses
with her ribbons or gloves and re-
peatedly adjusts portions or her at
tire, she shows that she is not at
home in her fine raiment. The
| elegant woman has mental as well
as physical poise and is equal to
emergencies. She is mistress of any
situation, keeping her temper
though the heavens seem about
to fall in kitchen or clubroom. She
has also learned the power of speech.
Nature may have been sparing in
external favors, but if she has a Gull
tivated voice and talks well, her
attractiveness passes beyond mere
! looks.
The woman who desires to be at
tractive knows that voice loud
and shrill spoils the most beautiful
of her sex. And not alone her
voice, but also her manner of speech,
has weight in determining her
| udllUN tlCRdlCOs TIC Iltl NOuS WO-
man who rattles on, regardless of
what she says or how she says it,
has not learned how much her man
ner or speech condemns her. Not
all women have the low, sweet voice
about which the poets sing, but a
voice however harsh may be i'm
proved April Delineator.
#x*
Keeping White Gloves Clean.
A thoroughly useful suggestion
has been vouchsafed by a Partisan
elegante to her sisters who wear
white or very light kid gloves when
making calls and wish to prolopg
their existence as long as may be.
1t is to buy loosely knitted white
wooden gloves and wear them over
the kid ones, rapidly withdrawing
them on reaching the house. 1t is a
valuable hint for women who in the
course of afternoons calls make two
or three little trips by the railroad
cars.
! ~s%
To Cook Mats.
Mrs. Roer says the ratio of water
in meat, fish and fowls Is quite
uniform, but the proportion of fat
and albuminoids shows the widest
diversity. Beef contains more
nourishment than mutton; the lat
ter, however, is more easily digested.
The more albumin flesh contains
the more tender it is. Lamb, veal
and spring chickens are more tender
than the full-grown of the same
species. But as albumin is more
difficult of digestion when over
cooked, these immature must all be
we'll cooked to be eatable, as they
require five hours for perfect diges-
ton. Lamb and chicken require
less time than veal.
The internal organs of animals, as
liver, tripe, sweetbreads, heart and
kidneys, are also used as food.
Sweetbreads and trIpe, being a part
of the digestive viscera, are the
most easily digested of all animal
foods, requiring but one hour. If
kidneys are used they should be
taken from young animals. This is
true, also, of the liver. Calls and
lambs livers may be perfectly
wholesome food, but livers of the
older animals should be avoided.
The head and feet of animals are
also used for various dishes, as
calfs-head soup, deviled calls head,
calf's-foot jelly, and the old
fashioned Scotch haggis, which is
made from the Sleeps head and
pluck.
Beef should be ine-grained, of a
clear red color. with firm, yellow
white fat. Select for broiling, a
sirloin, porterhouse or rump stake :;
for roasting or baking, the standing
ribs, the chuck ribs or the pinebone
for stewing, the tougher or so-called
inferior pieces, such as the shoulder,
round, flank or neck pieces; fol
Hamburg steaks, the top part of the
sirloin; for corning, the plate and
brisket; for corning and drying, the
, round. The skirt or flank stake is
the best piece for rolling.
Roasting is the best way of cook
ing a joint, but q lack of con.
venience in modern kitchens neces-
states the substitution of an easier
method, so baking is universally re-
sorted to.
So
POtted Ham.