The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-07-11


10 comprehend and conquer the unAappi-
ness whic- had before mastered it..
These are general truths We all know
these Things ale 50. Our difficulty Is to
apply the truth to our own special case
or truth Is Of no value TO us unless We
DO apply it. just as the best medicines in
the world is of no use unless We swal-
low H.
some unhappy or moody Deople-which-
ever you ike To cail it--are 50 without out
ward cause. They are not in right relation
TO The world or 10 their own circum-
stances, but they do not know exactly
why. And they often cling to their state
OF gloom, not desiring 10 change or 10
outgIoW H. but rather hUggiAg themselves
Win the delusion that their discomfort
makes them superior to the rest Of the
world
But others are really placed in circum-
stances which cause them unhappiness,
VINO would ike If they could, 10 conquer
their feelings, even if they cannot control
the circumstances which caused them.
II is usually women whose mood or state
Of mind is thus made by their feelings.
And when women begin 10 think out the
matter It means that there is help TO be
had somewhere il they only try to get 1t.
For when the wish 10 conquer one feel
inSs Is there, the means to do so viii GER
talnly come.
This persistent looking for relief must
take the shape, first, of thinking out some
plan OF regular employment or work in
which you can forget at times or ignore
the circumstances which make you unhap-
py. Arrange the work, if possible, in some
other place than that where your unhap-
piness lies. la these different surround
ings choose something new 70 do which
you like, which Will make you think about
it, and which will persistenuy engage
your attention and time
You may Ike gardening or some out
door MISUNDERSTANDING or rowing.
Take one Of these up and make a fad of
it. or begin to learn china painting, or
botany, or geology or Photographic
which Is most excellent occupation or
amusement for a woman.
But emphatically do not rush into any
of these things without thought, or you
Will not stay at il, and 1t Will do you no
good. Consider your plan carefully, choose
deliberately, and having chosen, force
yourself to conquer difficulties and fol-
low the course you have laid out into the
new life where you will find that it leads
you
For such plan, pursued deliberately
and conscientously, means that you be-
gin to create for yourself a new life among
the ruins of your old one. And as sure
as you undertake and carry your plan
through, just so surely the day will come
that you Will md yourself clearing away
the last crumbling remantns of your mis-
cradle old circumstances, while your new
life-thought will stand in the center, firm
and true its topmost pinnacle pointing to
heaven.
THE Americans do not use enough oil
to keep them in perfect health While
butter is served in some families three
times a day, and is better than no fat, it's
composition is rather against it as com
pared to a sweet vegetable oil. Fats we'll
digested are the salvation of consump-
tives or those suffering from any form
of tuberculosis. For these reasons a sim
pie salad composed of any green vegetable
and a French dressing, should be seen
on every well-regulated table 1865 times a
year" says Mrs. Rorer in talk on 1.-THE
Making of Salads" Those who live out
of town can obtain from the fields sorrel.
long docks, dandelions and lambs quar-
tiers, for the cost of picking. Where des-
serts are not used, and 1 wish, for
healths sake, they might be abolished,
a salad with a bit of chees and bread
or wafer, or cracker, with a cup of cof-
fee, may close the meal. Where a des-
sert rs used the salad chees and wafer
are served just before It, to prick up the
appetite that 1t may enjoy more fully the
sweet. At large dinner the salad is
usually served with the game course"
To make a French dressing, put a half
teaspoonful of aslt and a quarter of a tea
spoonful of white pepper into a bowl; add
gradually six tablespoonfuls of olive oil.
Rub until the salt is dissolved and then
add one tablespoonful of vinegar or lemon
juice. Beat well for moment and 1t is
ready to use. 1t is much better IL used al
once. Cream dressing is made by heat
ing gill of good cream. Moisten a table
spoonful of cornstarch with a little cold
milk; add Ii to the hot cream, cook a
moment, then stir in the well-beaten yolks
of two eggs. Take from the fire; add a
half teaspoonful of salt, a dash of pepper
and a tablespoonful or vinegar or lemon
juice
Put the uncooked yolks of two eggs into
a clean, cold soup dish, then add a quar-
ter of a teaSpoOnful of salt and a dash of
cayenne pepper; work these well together,
and then add, drop by drop. half pint or
more of olive Oil You must stir rapidly
and steadily while adding the OIL After
adding one gill of oil, alternate occasionally
with a few drops of lemon juice or vine
gar. The more oil you use the thicker
the dressing. IL too thick add a half tea
spoonful or more OF vinegar until the
proper consistency. More or less oil may
be adde, according to the quantity OF
dressing desired.
When chickens are to be broed 1t is a
good plan TO engage some salad oil by
seasoning 1t with salt lemon Juice and
chopped parsley and then rub the chickens
well with 1t at least an hour before cook
ing, ana Just before you put them on the
gridiron sprinkle them with bread crumbs
Have a sauce made OF a white stock sea-
soned with onion juice and a little Madeira
wine, and pour it over the chickens when
serving.
a sauce made in this way Is Just as good
for a roasted chicken as It is for one broll-
ed. In all probability every housekeeper
has cut and dried plans for stuhing poul-
try that is 20 be roasted; but the stuff
fing par excellence for chickens is made Of
equal parts OF chopped cold cooked fowl.
mushrooms. timed or fresh, and bread
crumbs, with a suspicion OF minced onion
and parsley, salt and pepper by way of
seasoning. For moistening IL use melted
butter and little white stock
When you come 20 rechauffes OF chicken
or fowl is when you really begin to esti-
mate poultry at its true worth: for no
other meat really comes out so we'll In tho
reheating process. IL you have almost
enough scraps for croquettes You can exc
them out with hreadcrumbs and no one
will be the wiser. or Ii you want "A dish
OF scalloped chicken and are bit shy on
the principal ingredient, don't hesitate to
use little more macaroui or rice than the
recipe calls for.